In this paper; starches from germinated brown rice were treated by high hydrostatic pressure (HHP) processing. The effects of pressure level; pressure holding time and pH on texture and gelation properties of starch gel; as well as the freeze-thawing stability were studied. It was found that the adhesiveness; cohesiveness; resilience and gumminess of starch gel were improved by HHP. RVA results exhibited that after HHP treatment for 20 min; peak viscosity of starch gel rose from 404.83 mPa·s to 595.75 mPa·s; while hot paste viscosity; final viscosity; setback and attenuation values were also increased. However; the peak time and pasting temperature of starch gel decreased after pressure treatment. The effects of pressure level and pH on RVA were insignificant; indicating that pressure-treated starch were more stable to pressure and pH change. Besides; after treating at 200 MPa and pH 5 or 8 for 10 min; the freezing-thawing stability of starch gel also got improved.