Abstract: Degree of starch gelatinization(DSG)affects not only the physical and sensory properties of starch-containing foods,but also its digestive and nutritional properties. Detecting DSG accurately,quickly and easily has become an urgent need and hot issue in the food industry. Based on the related research at home and abroad,the paper reviewes the principle and accuracy of the DSG measurement method and compare the accuracy of several common methods. The enzymatic method is an appropriate method for measuring DSG found by systematic comparative analysis.But there are still problems such as cumbersome and time-consuming. Therefore,further optimization and improvement of the enzymatic method is needed to make it a fast,accurate and broad-spectrum assay for DSG.