目的 高直链淀粉具有独特的糊化特性和优异的成膜性能，在可降解材料和包装领域有较大的应用前景，但高直链淀粉基可降解材料耐水性差，湿强度低是一直以来固有的缺陷，因而需要充分了解高直链淀粉基材料的广泛应用，深入探索高直链淀粉的改性方法。方法 通过追踪国内外高直链淀粉相关的改性研究和应用进展，概述高直链淀粉的基本性质和性能，重点分析高直链淀粉常用的改性方法，如物理改性、化学改性和酶改性对高直链淀粉微观结构和力学性能的影响，详细介绍高直链淀粉在众多领域的挑战与机遇。结论 通过物理改性、化学改性和酶改性等方法，可以实现高直链淀粉粒径减小、糊化温度降低、热稳定性提高等理化性质的改善，拓宽了高直链淀粉在包装、食品和医用等领域的应用范围。

High-amylose starch has unique gelatinization characteristics and excellent film-forming performance. It has great application prospect in biodegradable materials and food.. But high-amylose starch based biodegradable materials have inherent defects such as poor resistance to water and low wet. So it is required to fully understand the wide application of high-amylose starch based materials, and explore the modification methods of high-amylose starch in-depth. By tracking the high-amylose starch related modification research and application progress at home and abroad, the basic nature and properties of high-amylose starch were summarized. The effects of commonly used methods for high-amylose starch modification, such as physical modification, chemical modification and enzymatic modification on microstructure and mechanical properties of high-amylose starch were mainly analyzed and the challenges and opportunities of high-amylose starchin many areas were introduced in detail. The physical, chemical and enzymatic modification methods can be used to improve the physical and chemical properties of high-amylose starch, such as decreasing particle size, decreasing gelatinization temperature and increasing thermal stability, which can broaden the application range of high-amylose starch in packaging, food and medical fields.