To investigate the effects of high pressure homogenization on the physiochemical properties of chestnut starch, the gelatinization, rheology, texture and polarization characteristics of chestnut starch were analyzed at different homogenization pressure, circle times and starch milk concentration. After 20-100 MPa treatment, the peak value, valley value and final viscosity reduced by 2.36%-8.58%, 4.33%-12.73% and 2.88%-8.92%, respectively. By increasing treatment times, the disintegration value and gelatinization temperature decreased by 3.03%-15.54% and 3.90%-7.42%, respectively. The peak, valley and final viscosity of the treated starch with a mass fraction of 1% to 10% decreased by 4.59%-8.58%, 11.24%-12.73%, and 7.35%-8.22%, respectively. In addition, after high-pressure homogenization treatment, the consistency coefficient of starch paste reduced, the storage modulus and loss modulus showed significant reductions, and the changes were also obvious in gel properties, such as hardness, viscosity and elasticity. Besides, the starch polarization cross was blurred and the crystal region was destroyed. Under the conditions of high pressure, low frequency and high concentration, the modification effects were the best to obtain starch with low viscosity, shear resistance, weak viscoelasticity and low gel hardness, which can significantly improve the stability, taste and digestibility of chestnut milk drinks, chestnut nutritional powder and other products.
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