Starch from Castanea henryi was recrystallized by heat-moisture treatment; in addition, the effect of different storage conditions on the physical and chemical properties of recrystallized starch was studied. Storage at 4 ℃ was observed to exert a significant influence on the in vitro digestion kinetic parameters of recrystallized starch; in addition, storage at this temperature resulted in the formation of starch with greater resistance, with the average degree of polymerization reaching the maximum limit on the 14th day. The type of crystal showed a gradual change from type A (on day 0) to type V on the 3rd and 7th day, and type B on the 14th and 21st day, with significant alterations in the relative crystallinity. Storage at 25 ℃ also had a substantial effect on the in vitro digestion kinetic parameters, resulting in the formation of starch that could be digested faster. The maximum average degree of polymerization was achieved on day 3; the crystal type from day 0 (type A) was retained over time, and the changes in relative crystallinity were not obvious, excluding the appearance of a low-temperature melting zone. The melting enthalpy of crystallized starch stored at 25 ℃ was substantially reduced compared to that stored at 4 ℃; in addition, the reduction in melting peak temperature was observed to be more prominent. Storage at 4/25 ℃ also had a significant effect on the in vitro digestion kinetic parameters, resulting in the formation of starch that was slowly digested. This resulted in a relatively rapid increase in the average degree of polymerization up to the 7th day. The crystal type was altered from type A on day 0 to type V on the day 3, type B on the 7th and 14th days, and type V on the 21st day. Rapid changes in relative crystallinity were observed. In addition, the peak and conclusion temperatures of the high temperature melting zone decreased by large amounts compared to the 4 ℃ storage condition.