The particle morphology, particle size distribution, crystal structure, gelatinization, gel texture and molecule properties of indica rice starch of importing bitter melon DNA （D9） were compared with its receptor. The results showed that the volume percentage of D9 starch <3 μm increased significantly, while the volume percentage of large granule >9 μm decreased. The molecular ordering index values of D9 starch were 0.67 and 1.66 respectively, which were significantly higher than those of receptor, 0.60 and 1.18; while the pasting temperature of differential scanning calorimetry was 65.5 ℃, which was significantly lower than that of receptor 77.8 ℃. The highest viscosity, the minimum viscosity, disintegration value and final viscosity of D9 starch were 2 683.0, 1 074.0, 1 609.0, 1 499.5 mPa·s, respectively, which were significantly higher than those of receptor starch. However, the retrogradation value （425.5 mPa·s） less than 463.5 mPa·s of the receptor starch. The swelling power and gel elasticity of D9 starch were 20.01 g/g and 2.69 mm respectively, significantly higher than the receptor starch. However, the amylose content, the maximum absorption wavelength and the iodine blue value were 13.33%, 561.0 nm and 0.16 respectively, significantly lower than that of the receptor starch. Importing the bitter melon DNA into rice caused of rice endosperm starch was caused the significant variations in granule size composition, molecular composition and structure of the endosperm starch.