The physicochemical properties and gel-forming properties of corn & red bean crude starches were investigated. The results were as follows: 1. The shape of corn crude starch granule was polygonal and the mean value of minor axis and major axis were 11.5㎛ and 14.9㎛, respectively. In the meantime, the shape of red bean crude starch granule was oval and the mean value of minor axis and major axis were 22.3㎛ and 31.4㎛. 2. Amylose content of corn and red bean refined starch were 16.52 and 43.61% respectively. 3. Blue value of corn and red bean crude starch were 0.099 and 0.842, respectively. 4. Amylose of corn had molecular weight of 107,000 and degree of polymerization of 660. Amylopectin had degree of branching of 6.9 per 100 glucose units and glucose units of 14.6 per segment of amylopectin. Amylose of red bean had molecular weight of 118,000 and amylopectin had degree of branching of 5.2. 5. Water binding capacities of corn and red bean crude starch were 238.5 and 284.8. 6. Both swelling powers of corn and red bean starch were increased rapidly from 70℃ to 90℃. 7. Gelatinization of corn and red bean were 75.6 and 61.8℃. 8. Brabender hot-paste viscosities of corn at 6% and 8% showed the similar amylogrm patterns with peak viscosity. And red bean had no peak viscosity. 9. The difference of sensory characteristics for "Mook` and kidney bean & red bean starch gels was significant.