Abstract:Digestibility， texture property， gelatinization property， crystalline property and thermal property of broad bean， pea and mung bean starches during retrogradation were analyzed by enzymatic hydrolysis， texture profile analysis（TPA）， rapid visco analyzer（RVA）， X-ray diffraction（XRD）， differential scanning calorimeter （DSC）， respectively， in order to explore the retrogradation characteristics of major legume starch gels and pro－ vide references for the product and quality control of legume starch gel. The results showed that： during storage for 7 days at 4 ℃， the content of resistant starch（RS） was increased； the hardness， gumminess and chewiness of starch gels were rised； the peak and final viscosities of broad bean and pea starch gels were lower than mungstarch gel， while the pasting temperature of broad bean and pea starch gels was higher； the intensity of diffrac－ tion peak was increased， but endothermic peak didn't appear.