Abstract: The effects of lauric acid (lauric acid, LA), myristic acid (myristic acid, MA) and palmitic acid (palmitic acid, PA) on the formation of starch-lipid complex, and short-term aging characteristics of chestnut starch (CS)-lipid complex under normal pressure cooking and high pressure cooking were studied.Starch aging includes two processes:short-term aging and long-term aging. In the early stage of starch aging, short-term aging is attributed to amylose content. The short term aging of starch is caused by rapid recrystallization of amylose. A series of rearrangement of amylose occurs in the short term aging process. At present, the processing temperature of most starch lipid complexes is 100℃, and there is no comparative study on the preparation of starch lipid complexes at different temperatures above 100℃ and below 100℃. Compared with the original chestnut starch gelatinization, the incorporation of fatty acids reduced the water swelling rate of starch granules in varying degrees, suppressing the short-term aging of starch. This may be because the starch lipid complex wrapped on the surface of starch granules during starch gelatinization, preventing the dissolution of amylose and the fusion of water molecules and chestnut starch.Therefore, the rate of water absorption and expansion of starch granules can be slowed down to a certain extent.In this study, the effects of different fatty acids (PA, MA, and LA) on short-term aging of chestnut starch were studied by X-ray diffraction, Fourier transform infrared spectroscopy, laser confocal microscopy and texture analysis under the conditions of normal pressure and high pressure, where different fatty acids interacted with amylose molecules in chestnut starch to form a complex. The relationship between the complex index, syneresis rate, crystal structure, laser confocal microscopy and scanning electron microscopy was analyzed. The results showed that the LA, MA and PA could reduce the syneresis rate, relative crystallinity and swelling degree of starch gels, and the most obvious change of these properties was observed in CS-LA under the same cooking method, followed by CS-MA and CS-PA. However, compared with normal pressure cooking, starch-lipid complex prepared under high pressure cooking had more pores, better water holding capacity, higher composite index, and lower crystallinity. It can be concluded that in the short-term aging process, the positive effect of high pressure cooking was better than that of normal pressure cooking. Under the same cooking conditions, the CSLA composite system has a more positive effect on the inhibition of CS's short-term aging.