In this paper,the effects of several standard physical fields,including microwave,ultrasound,extru-sion and heat-moisture treatment,on the digestibility of starch and their mechanisms were reviewed.The relation-ship between the molecular microstructure of starch and the digestibility was discussed from the perspective of chan-ging starch structure by physical field.The starch structures included starch short-range order,amylose/amylopec-tin ratio and crystal structure.These structures were used to compare the difference in digestibility of modified starch in different physical fields to provide a reference for improving the processing technology of starchy food and the quali-ty of starchy food.
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