The physical and chemical properties of black kernel wheat starch granule, including shape, transparency, swelling power, amylose content, freeze-thaw stability, and viscosity properties were studied in this paper to provide theoretic basis for further development and utilization of black kernel wheat starch. The results indicated that black kernel wheat starch granule was big, assuming elliptic and spherical type, the range of granule size was 5~25μm, total starch content was the same as xiao yan 6, while amylase and damaged starch content were higher than xiao yan 6. The black kernel wheat starch showed good swelling power, while poor transparency and freeze-thaw stability. The beginning gelatinization temperature was high, the maximum viscosity was 0340～0483Pa·s, and the hot paste stability and cold paste stability of black kernel wheat starch were poorer than that of check varieties starch. The hot paste stability and cold paste stability could be improved when adding NaCl and sucrose. The beginning gelatinization temperature increased with the increase of NaCl concentration, but the maximum viscosity, breakdown and setback decreased with the increase of NaCl concentration. The beginning gelatinization temperature and maximum viscosity increased with the increase of sucrose concentration, but breakdown and setback decreased with the increase of sucrose concentration. In addition, with the pH increases, the beginning gelatinization temperature gradually reduced, the maximum viscosity, breakdown and setback sharp rised.