Abstract:The effects of high hydrostatic pressure（HHP）on the structure and in vitro enzymatic digestibility of complex（DHA7-LA）formed between lauric acid（LA）and debranched high amylose corn starch were investigated for the first time.The long-range and short-range molecular orders and the thermo properties of DHA7-LA before and after HHP-treated were determined by X-ray-diffraction（XRD），laser confocal micro-raman spectroscopy（LCM-Raman）and differential-scanning calorimetry（DSC）.It was found that the crystallinity and short-range molecular order of DHA7-LA significantly decreased after the pressure treatments at 200 MPa-500 MPa.The phase transition temperature of type II complex increased gradually and the total complex content decreased.With the increase of pressure，the structure of the DHA7-LA complex was gradually destroyed.The type II complex changed to the type I complex，then it disappeared at last.In vitro enzymatic digestibility increases with increasing pressure，increased levels of rapidly digestible starch，as well as increased levels of the estimated glycemic index（eGI），while the content of resistant starch content gradually decreased.These results indicated that HHP treatment was an effective modification method for altering in vitro digestibility and physicochemical properties of DHA7-LA.