Differential scanning calorimerty(DSC) was used to study gelatinization phenomena of defatted rice, corn, wheat, potato starch and nondefatted rice and wheat starch at heating rate $5{sim}15^{circ}C/min$. Gelatinization temperature of defatted rice and wheat starch indicated $4{sim}5^{circ}C$ lower temperature than nondefatted starch. More rapid heating rate resulted in a increasing of the gelatinization enthalpy for various starches. A linear relation was observed between water content, heating rate and gelatinization temperature. From the linear relationship existing between water content and gelatinization enthalpy, minimum water content for the gelatinization were 41, 38, 33 and 30% of rice, potato, wheat and corn starch, respectively.