In this paper,the different time and temperature of food preservation on the in-vitro digestiblility of high amylose maize starch,normal maize starch and waxy maize starch after completely gelatinization.When gelati-nized waxy maize starch was stored at 4 ℃ for 2 days,higher slowly digestible starch(36.5%) was formed while RS increased with time.The maximum resistant starch content was 53.1%,which obtained from gelatinized high amylose maize starch storing at 20 ℃ for 8 days.The short-term retrogradation of a high amylopectin gel network favored nu-cleation(formation of critical nuclei) at lower temperature which is attributed to form a large portion of SDS,while the long-term retrogradation of that occurred at higher temperature for more resistant starch have been attributed to matura-tion(crystal perfection) for much amounts of amylose fraction.