Germination is a feasible, ecological and low-cost technique that promotes starch modification through endogenous enzymes that favor radicle growth. The objective of this work was to evaluate the impact of time and temperature of germination on scanning electron microscopy, linear factions considered as amylose content and paste properties of corn starch. The purple pericarp corn (harvest 2020) was germinated for 86 hours at 29 °C in 80 % relative humidity and absence of light. The extraction of starch from control and germinated corn was performed using sulfur dioxide (0.3 % active SO2 – m/v). Data were evaluated using Student's t-test (P<0.05). It was observed that the starch from the control corn presented porous granules with a hexagonal shape. On the other hand, the germinated corn starch had irregular pores with a greater surface area. This result can be attributed to the catabolism of endogenous enzymes synthesized during germination, which hydrolyze the protein matrix and the α-1→4-D-glycosidic bonds of starch. With that, it is inferred that the increase of the starch digestibility of the germinated corn. Furthermore, the enzymatic action increased free linear starch chains as observed in the amylose content of germinated corn starch (20.50±0.04 %) compared to the control (19.95±0.02 %), which indicated that the release of high molecular weight dextrins is capable of forming a complex with iodine. Thus, a reduction in the resistance to swelling of the starch granule was observed due to the weakening of the crystalline structure. Furthermore, it implied in a significant attenuation of the parameters of paste properties (peak, final and breakdown viscosity) of the control corn starch (3892±14, 1365±51, 4227±38 cP) concerning germinated corn starch (3114±6, 1074±49, 3181±51 cP), respectively. Thus, it is concluded that germination is a promising technique for application on an industrial scale to modify and increase starch digestibility.