Abstract: The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC). The maize starch was gelatinized 86.8 % under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods. Under this pressure and holding for 5 min., all of the maize starch will be gelatinized (the gelatinization degree is 100 %). This is one of the advantages of the high pressure for food process.