The starch is used in several technological processes as thickener or gelling agent, and to improve the water retention capacity, contributing with the textural attributes of different food products. Approximately 80% of the total starch consumed in the world is extracted from maize, which needs to be stored throughout the year to meet industrial demands for raw materials. The main factors that affect the maize quality during storage are storage temperature and time, changing the physico-chemical and nutritional properties of the grains. Considering the importance of starch for the food and non-food industries around the world, this study aims to evaluate the pasting properties and the crystallinity of starches isolated from maize stored for 360 days at 5, 15, 25 and 35ºC, compared to the starch isolated from freshly harvested grains. The highest pasting properties changes were observed in starch isolated from 35ºC stored grains, showing a pasting temperature increase of 70.50 to 76.30ºC. Reduction in peak viscosity of 312.00 to 284.12 RVU, and a reduction in final viscosity of 311.06 to 293.93 RVU. The crystallinity of the starch decreased with the increase of storage temperature, ranging from 28.96 to 26.26% at temperatures of 5 and 35ºC, respectively, indicating the occurrence of changes in the amylopectin chains during storage.