Abstract: A number of starches with different structures were obtained by different processing methods from normal and high amylose maize starches, and their capacities for butyrate production were measured during the gut bacterial fermentation. The relation between starch structure and butyrate production was further studied. Results showed that high amylose starch and its thermally treated samples had slowly fermenting character, and could produce butyrate as high as 19.77 ²7.72mmol/L. However, normal maize starch and its thermally treated samples had quickly fermenting character, and produced higher concentrations of lactate and acetate but the butyrate only with 2.48¹4.19mmol/L, and thermal treatment greatly reduced butyrate production for maize starch samples. The study suggested that starch structure and butyrate-producing capacity was highly related.