High hydrostatic pressure treatment could induce the gelatinisation of banana starch,the principle of which is different from that of heat moist treatment.The impact of high hydrostatic pressure and its synergistic action with heating on the banana resistant starch was examined in this paper.The experimental results showed that the enhancement of the proportion of senior microcrystal starch structure and the yield of RS were obtained by high hydrostatic pressure treatment and its synergistic action with heat moist treatment.The coactions of high hydrostatic pressure and heating could reduce the pressure requisition and enhance the yield of RS; the highest RS yield from banana starch suspension of 20% after being heated at 90 ℃ for 10min,pressured at 300MPa for 15min,frozen at 4℃ for ld and then dried and shattered into powder was 19.24%.