Abstract:The retrograded characteristics of Arenga pinnata starch were studied by differential scanning calorimeter（DSC），X-ray diffractometer （XRD），low field nuclear magnetic resonance spectrometer（LFNMR），texture analyzer（TA），rheometer and scanning electron microscope（SEM）.The results showed that the initial temperature and the conclusion temperature of retrograded starch were higher than that of the native Arenga pinnata starch，and the endothermic enthalpy increased.The boiling water treatment made the crystal structure of native Arenga pinnata starch disappear；the water mobility became slow with the retrograding time of starch.The retrograded Arenga pinnata starch gel had increased hardness and elasticity.