Abstract:In order to study the effect of different extrusion parameters on the thermal properties of degerminat－ ed corn ,the single-screw extruder was used to squeeze corn with the independent variable of different extrusion temperature（40，50，60，70，80 ℃）, screw speed（70，90，110，130，150 r/min）, moisture content（22 %，26 %，30 %，34 %，38 %） and enzyme concentration （5，10，15，20，25 U/g）.The effects of extrusion parameters on degerminated corn's thermal properties were evaluated by method of differential scanning calorimetry. The result of（differential scanning calorimetry，DSC） of different enzyme concentration was the enthalpy change of 15 U/g was 284.8 J/g and the pasting was the highest. The result of DSC of different extrusion temperature was the en－ thalpy change of 80 ℃ was 267.2 J/g and the pasting was the highest. The enthalpy change of 70 r/min and 38.0 % were 253.1 J/g and 234.4 J/g. The results showed that extrusion can destroy integrity and crystal structure of degerminated corn. Extrusion can make degermed corn gelatinize, and it can change gelatinization degree.