This study focused on the influences of gelatinisation properties of maize, potato and cassava starch with annealing process. The samples were subjected to annealing treatment at 55℃ for 48 h, in 1:10 starch to water ratio, and were then rapidly cooled to room temperature. The thermodynamic and viscosity properties of the starches were tested by DSC and RVA, respectively. The main results of the study showed that annealing treatment can increase the gelatinization temperature and the enthalpy change, and reduce the temperature range in the course of gelatinization. The peak viscosity, breakdown and setback of the annealed starches were lower than that of the native ones.