Abstract: This study was aimed to investigate the effect of catechin on the characteristics of waxy wheat starch and common wheat starch, and to verify the feasibility of preparing better characteristic starch by combining catechin with waxy wheat starch. The freeze-thaw stability, solubility and swelling power, texture properties, rheological properties, relative crystallinity, short-range order, thermal properties and in vitro digestive properties of the four wheat starches were measured by adding catechin to waxy wheat starch and common wheat starch, respectively. After addition of catechin, the solubility of waxy wheat starch and common wheat starch increased by 27.32% and 72.73%, and the swelling power decreased by 14.52% and 7.89%, respectively. The gel hardnesses of waxy wheat starch and common wheat starch decreased by 21.02% and 52.13%, respectively. The water precipitation ratio of starch in waxy wheat and common wheat decreased by 88.21% and 25.81%, respectively. The relative crystallinities of waxy wheat starch and common wheat starch decreased by 13.95% and 10.65%, respectively. The content of starch RDS of waxy wheat and common wheat decreased by 23.08% and 15.02%, respectively. DSC results showed that catechin and wheat starch formed stable complexes. Compared with two kinds of starch, waxy wheat starch was not easy to retrograde and easy to digest. The overall quality of both wheat starches was improved after the addition of catechin. Among them, the improvement of waxy wheat starch in freeze-thaw stability and digestion characteristics was better than that of ordinary wheat starch. It is feasible to prepare starch with better characteristics by adding catechin to waxy wheat starch.