Resistant　starch　(RS)　is　a　kind　of　important　carbon　source　for　colonic　microorganisms.　Its　structure-function　relationship　is　helpful　to　understand　the　mechanism　of　dietary　nutrition　in　the　body.　In　this　paper,　lotus　seed　resistant　starches　(LRS)　prepared　by　microwave-power　method　(MP-LRS3-1　and　MP-LRS3-2)　and　water-bath　method　(WB-LRS3-1　and　WB-LRS3-2)　were　used　to　determine　the　structural　changes　and　establish　their　nutritional　interactions　with　Bifidobacterium　breve.　The　results　showed　that　four　types　all　formed　scale-　and　gully-like　surface　microstructures,　B-type　crystal　structures,　and　lightly　variable　double　helix　structures.　However,　greater　diffraction　peak　intensity　was　observed　of　MP-LRS3　at　18　degrees　and　19　degrees　compared　with　WB-LRS3,　and　higher　crystallinity　and　tighter　double　helix　were　detected　in　MP-LRS3-1　than　others.　Meanwhile,　MP-LRS3-1　showed　the　most　effective　proliferation　promoting　capability　and　highest　adhesion　value　to　B.　breve.　It　might　be　related　to　specific　surface　microstructure　and　crystallinity　differences　of　LRS　caused　by　different　preparing　methods.　There　was　also　a　positive　correlation　between　the　adhesion　and　the　ability　to　promote　proliferation,　and　it　could　be　speculated　this　structural　difference　makes　MP-LRS3-1　having　highest　adhesion　ability　and　the　most　proliferative　effect.　This　result　can　provide　theoretical　bases　for　improving　the　metabolism　and　probiotic　action　of　RS.