Pulse is a general name for legumes that exclude soybeans, and known for high carbohydrates (55-70%, of which starch is 40-60%), high protein (20-50%) and low fat (<1%). Regulation of cell wall integrity and permeability during the pulse processing is a scientific and technical question urgently to be solved in this field, which could slow down the starch digestion rate and deliver more starch to the large intestine. We started from the influence of the pulse cell wall integrity and permeability on the starch digestion and fermentation properties, and used pulse cotyledon cells with different degrees of integrity and permeability as research models to investigate the morphological characteristics of cell wall during thermal processing, structural changes of intracellular starch and in vitro digestion and colonic fermentation characteristics. Our results provided theoretical basis and technical support for the design and manufacture of new low glycemic index (GI) food ingredients, processing and nutritional preservation of pulses.