Abstract: The morphology, crystal structure and nature of bulibin starch and starch paste were mainly studied, as well as compared it with Chinese yam starch. The results were as the following, the morphology of bulibin starch was oval, and the amylopectin content of bulibin starch was greater than amylase. With X-ray diffraction, the crystal structure of bulibil and Chinese yam starch were C-type and the crystallinity of them was 32.02% and 34.32%, respectively. The temperature of the maximum weight loss rate of bulibil and Chinese yam starch were 311.3℃ and 313.8℃. The rheological properties showed that the two starches were both non-Newtonian and shear-thinning liquid, dynamic rheological behavior of the starch paste was that low shear rate has little influence on the gelling properties, the starch paste will change from gel to sol when the shear rate was greater than 80r·s-1 and warming.