This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T₀₁～T_c1) of the pasting of the polysaccharide and fresh-noodle system is from 55.30 ℃ to 72.82 ℃; the dextrinize enthalpy of the polysaccharide and fresh-noodle system（ΔH₀）are greater than blank group; the retrogradation enthalpy value（ΔH）which Melting and recrystallization amylopectin of the polysaccharide and fresh-noodle system needs are smaller than that of blank group; The range of ucleation mode (n₁) of the polysaccharide and fresh-noodle system is: n₁=0.742～0.816. They are greater than blank group （n=0.732）, and constantly tend to be spontaneous nucleation; The changed range of growth（k₁） of the recrystallization of the polysaccharide and fresh-noodle system is k₁=0.251～0.309 and are smaller than that of blank group (k=0.388); After using Hyperchem 8.0 software can found the hydroxyl of the starch molecule and the hydroxyl of the polysaccharide molecules competitive gather a large number of water molecules and then delay the water molecules around the starch molecules to distribution. Adding 0.4% Guargum(relatively to the quality of the flour) inhibition of retrogradation is the best, The storage of 21 d the maximum degree of retrogradation: 45.21%(CK: 68.25%), The equation of aging kinetic is Y=0.816x-1.382 (R²=0.947).