Heat-moisture treatment (HMT) was performed for normal maize starch with different moisture contents，and the effects of HMT on the morphology，viscosity，thermodynamic properties，crystallinity and digestibility of the starch were investigated． The results show that (1) the integrity of starch granules with HMT keeps well but frag-ment appears on the granules surface; (2) the polarization cross still exists in the treated starch but it partially dis-appears at high moisture content; (3) after the HMT，the gelatinization temperature of starch increases，the peak viscosity，the terminal viscosity，the breakdown value and the gelatinization enthalpy decrease，while the crystallin-ity first increases and then decreases with the increase of moisture content; (4) A + V crystal pattern appears in the starch treated at high moisture content，which indicates the formation of starch-lipid complex; and (5) the contents of resistant starch and slow digestible starch in the starch with HMT both increase with the increase of the moisture content．