【Objective】The present study was conducted to analyze the physico-chemical properties of starch extracted from M3 seeds， which were obtained by the artificial mutation of wheat varieties Jimai 20 and Jimai 22 by 1.2% EMS （ethyl methane sulfonate）. 【Method】Total starch content， amylose starch and resistant starch were analyzed using rapid viscosity analyzer， NIR analyzer and thermostable α-amylase hydrolysis. 【Result】The gelatinization viscosity coefficients of mutagenized wheat varieties Jimai 20 and Jimai 22 were 12.25-25.48% and 30.92-40.61%， respectively. The average amylose starch content of Jimai 22 lowered after treatment with EMS， while it did not changed significantly in mutagenized Jimai 20. Average resistant starch content of mutagenized Jimai 22 material was significantly higher than that of Jimai 20. 【Conclusion】Both the degree and trends of variation in gelatinization viscosity of mutagenized material of two varieties differed significantly， which has become the basis of different starch quality and features.