Abstract: The effects of different extrusion conditions on the enzymolysis and gelatinization of corn starch were studied by changing the parameters of the extruder (extruder screw speed, sleeve temperature and water content of the feed). The results showed that the effect of the screw speed on the enzymatic hydrolysis and the gelatinization degree of the corn starch had a better effect. The effect of the sleeve temperature on the enzymatic hydrolysis and gelatinization degree of the different linear content of corn starch was obvious. The hydrolysis rate of maize starch was higher than that of common corn starch in the different sleeve temperature, when the temperature of the sleeve was 60℃, the hydrolysis rate of corn starch was the highest. The hydrolysis of common corn starch, high molecular weight corn starch, commercial waxy corn starch were 1.102, 0.948, 0.926.With the increase of water content, the enzymatic hydrolysis increased and then decreased, and the content of corn starch was the highest when the content of water was 25.0% The maximum enzymatic hydrolysis rates of common corn starch, commercial high linear corn starch and commercial waxy corn starch were 0.862, 0.984 and 0.861, meanwhile, the gelatinization degree decreased. This provides a theoretical basis for the study of the application of different linear content of corn starch.