Abstract: In order to understand the characteristics of millet starch property in Heilongjiang province, the properties of starch were analyzed by refrigerator freeze-thaw and ultraviolet spectrophotometry method. Results showed that the solubility, swelling degree and transparency of starch Dungu millet 1 was the highest, and they were 10.36%±0.06%, 18.24%±0.27% and 3.58±0.23, respectively. The starch retrogradation of Chaoxin millet 8 was the highest, however its freeze-thaw stability was the worst. Their solubility, swelling degree, freeze-thaw stability and transparency were negatively related to their amylose content, whereas their retrogradation was positively correlated with the content.Their solubility, swelling degree and retrogradation were positively related to their amylopectin content, whereas their freeze-thaw stability was negatively correlated with the content.Their solubility, swelling degree, freeze-thaw stability and transparency were positively related to their amylopectin to amylose ratio, whereas their retrogradation was negatively correlated with the ratio. This study would provided a reference for the further processing of millet and its starch.