Abstract: Starch retrogradation is the process in which amylose and amylopectin break during starch gelatinization reconnect and form a more ordered structure. Starch retrogradation is the main reason for food retrogradation, which has an adverse effect on the sensory, storage quality and flavor of starchy foods. With the development of the food industry, it is increasingly important to extend the shelf life of foods and maintain the original flavor and taste of the food. This paper introduces the starch retrogradation process, and discusses the mechanism of starch retrogradation from the aspects of retrogradation kinetics, thermodynamics and starch crystals, and reviews the research methods of starch retrogradation mechanism. On this basis, the application of anti-retrogradationagent in food system is introduced to effectively inhibit starch retrogradation, extending the shelf life of food provides theoretical support.