Abstract: Pretreatment methods affect the properties of bean starch and thus the application of bean products. This article reviewed the effects of different pretreatment methods on the properties of bean starch such as particle morphology, molecular structure, solubility, pasting properties and resistant starch content, and analyzed the impact of those pretreatment methods on the application of beans in the development of low GI foods. Hydrothermal, ultra-high pressure, dry heated, irradiated, ultrasonic and enzymatic treatments under certain conditions increased the content of resistant starch or amylose starch in bean starch, which was beneficial for the application of bean in the development of low GI food. In addition, this paper summarized the current status of the application of different pretreated bean products in the development of low GI food, and provided an outlook on the future prospects.