Abstract: Compared the changes of maize starch minicrystal under high pressure and heating process respectively, it is shown that the maize starch can be gelatinized by high pressure or heat independently, and polarizing light cross disappears under each condition. It means that the minicrystal changes of the maize starch are same under the two different conditions, i.e., the minicrystals are destroyed by high pressure or high temprature.