目的 豆类中的大部分碳水化合物都是淀粉，淀粉的组成结构和理化性质可以直接影响豆类淀粉产品的研究和应用。通过查阅并总结大量文献的研究进展得出相应结论。方法 简要概括豆类淀粉的理化性质、分子结构、功能特性、颗粒特性、性能变化等方面的研究进展,以及豆类淀粉在各个领域的应用现状。结果 大量文献结果表明，豆类淀粉的组成与结构，会对豆类淀粉的理化性质、功能特性以及在各个行业的应用产生很大的影响。结论 综述了近些年国内外对豆类淀粉的研究进展和在各个行业的应用现状，并进行了详细说明，为今后在豆类淀粉方面的实验研究提供参考依据。

Most carbohydrates in beans are starch. The structure and physicochemical properties of starch can directly affect the research and application of bean starch products. The work aims to draw corresponding conclusions by consulting and summarizing the research progress of a large number of literatures. The research progress of the physicochemical properties, molecular structure, functional properties, particle properties and performance changes of bean starch and its application status in various fields were summarized. A large number of literature results showed that, the composition and structure of bean starch would have a great impact on its physicochemical properties, functional properties and application in various industries. The research progress of bean starch at home and abroad and its application in various industries in recent years are reviewed and systematically explained, providing reference basis for the future experiment research on the bean starch.