Abstract: The application of natural cassava starch in food, medicinal, textile and other fields is greatly limited due to its insolubility in cold water, easy of retrogradation and other defects. In order to optimize the characteristics of cassava starch and consequently to expand its scope of application, this study investigated the modification of cassava starch by high hydrostatic pressure (HHP) treatment in the pressure range of 200–600 MPa. The results showed that the morphology of cassava starch granules changed significantly after HHP treatment; the light transmittance, solubility and swelling force decreased, the retrogradation value increased, especially at 600 MPa, and the birefringence was lost. In addition, a more obvious shear-thinning phenomenon was observed for cassava starch after HHP treatment, and the apparent viscosity was lower than that of the original starch. The crystal of cassava starch after HHP treatment changed, but it did not form a new group.

Key words: cassava starch, high hydrostatic pressure, granular morphology, physicochemical properties