To provide a theoretical basis for optimizing the quality characteristics of millet starch， millet starch and its whole powder were treated under pressure of 300， 450 MPa and 600 MPa for 20 min to investigate the effects of different high static pressure treatment on the structure and gelatinization properties of millet starch and the starch of its whole powder. The results showed that the millet starch swelled significantly at higher pressure levels， and weak gel was formed between the particles. The viscosity did not change a lot， and the disintegration value and the regenerative value decreased. The starch of millet whole powder was complexed with surface substance at a higher pressure level， and the disintegration value decreased but the regenerative value increased. This indicated that high static pressure could improve the particle structure and gelatinization properties of millet starch and its whole powder to some extent.