Starches were extracted from mung beans, phaseolus vulgaris, red bean, pea, british red kidney beans and lentils by wet-grinding method. Their physicochemical properties were analyzed by compared with wheat and rice starches as the control groups. The results showed that starch's particles of the beans were similar with bigger granularity, and circular or elliptic shape, and good uniformity. There was significant difference of moisture, ash and protein between each of the beans prepared under the same conditions. The contents of amylose and retrograded starch among the beans starch had little difference, each above 40%. The starch swelling power and solubility increased along with the rise of temperature. There was significant difference in light transmittance among the beans starch which was better than that of wheat starch and rice starch. There was significant difference in gelatinization characteristics among the beans starch. Among the beans starch, there were no significant differences in thermal characteristics, and their crystallinity of the starch molecule were close, so did the gelatinization. There were significant difference in physicochemical properties between beans starch and wheat or rice starch.