Abstract: [Objective] For a comprehensive understanding of the physicochemical properties of resistant starch,the development prospect of its application in food processing.[Method]This research adopted the hot press preparation of wheat resistant starch,and the analysis of its enzymatic resistance,acid resistance,water retention,hygroscopicity,emulsion stability,viscosity,iodine absorption properties and other physical and chemical properties.[Result]Through the study of the physicochemical properties of resistant starch,the results showed that the water holding capacity of RS was 134.2;higher than that of raw starch.The swelling power,emulsifying capacity and emulsion stability were decreased by 5.34;,3.44;and 15.04;,respectively.The peak viscosity of starch decreased with the increase of resistant starch content in the samples.The maximum absorption wavelength of resistant starch and raw starch was in the range of 570 nm to 580 nm,and the degree of polymerization was not significant.[Conclusion]Wheat resistant starch water holding capacity,swelling power,emulsification and emulsion stability have a greater degree of reduction than the raw starch,and the practical application might consider adding modifier to improve the side effects of resistant starch produced.Wheat resistant starch has low viscosity so it can be used as food thickener.