Granular mung bean resistant starches(RS)were prepared by heat-moisture treatment(HMT)and the properties of granule morphology,amylase content,and solubility,swelling power,viscosity and crystalline structure were investigated.Compared to native starch,the RS contents of HMT starches were increased significantly.After heat-moisture treatment,the integrity of starch granules was retained and HMT starches belonged to the type of granular resistant starch.Concavity as well as crack could be observed on HMT starches and birefringence disappeared at the centre of HMT starch granules,In comparison with native starch,amylose content of HMT starches was increased,while their solubility,swelling power,maximum viscosity were decreased and HMT starches were more difficult to gelatinize.Native and HMT starches displayed " A" typical diffraction pattern and HMT starches had a higher intensity at the peak of 15.2°、17.4°、22.9 than that of native starch.