Abstract: High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile. Compared with common, waxy maize starch, high amylose maize starch has unique thermal properties, crystalline structure as well as excellent mechanical properties, all of which make it have great application potential in the field of low glycemic index foods, active ingredient encapsulated substrates and biodegradable materials. The structural characteristics, main properties and applications of high amylose maize starch in food ingredients, food processing materials and health products are reviewed. At the same time, its development trend is also prospected, this paper may provide some theoretical reference for the future product development and application of high amylose maize starch in the food field.