Abstract: The change of corn gluten in different varieties was analyzed by SDS-PAGE electrophoresis technique.Corn was stored for 60 d and 120 d under storage microenvironment with different temperature and humidity,and Bandscan 3.0 software was used to analyze the electrophoresis patterns and explore the variation of corn gluten. Experimental results showed that:with the extension of storage time,the proportion of high molecular weight subunit declined in corn gluten,and the proportion of low molecular weight subunit increased. Under different storage microenvironment,the changes of corn gluten were effected by temperature and humidity.Subunit molecular varied slightly with low temperature and humidity. With the rising of temperature and humidity,the proportion of high molecular weight subunit decreased gradually,and the proportion of low molecular weight subunit increased. Compared the four storage microenvironment,the variation of corn gluten subunit was the most least under the condition of 15℃ and 50% RH. Hence,15℃ and 50% RH was most suitable to maintaining the quality of corn.