This study investigated the effects of different resveratrol additions on the structure and digestibility of starch-resveratrol complex nanoparticles. The results found that the pullulanase significantly increased the content of amylose in sorghum starch, which reached a maximum (50.51 %) at hydrolysis for 8 h. The addition of resveratrol made sorghum starch displayed V-type crystalline structure that resveratrol entered into the single helix cavity of starch through hydrophobic interaction forces. The formation of this structure showed more resistance to starch digestive enzymes, moreover, under the same enzymatic conditions, resveratrol addition was proportional to resistant starch content. When the amount of resveratrol was 20 %, the resistant starch content could reach 31 % and the complex could quench α-glucosidase and effectively inhibit the enzyme activity. Overall, this study provides a fundamental data for the research of nanoscale-resistant starch and has a significant important for the application of sorghum starch.