The effect of dynamic high pressure microfluidization( DHPM) treatment with different pressure( 80, 120,160,and 200MPa) on the physicochemical properties and structure of potato amylose was investigated. As the DHPM treatment pressure increased,the solubility,swelling power and transmittance of potato amylose were increased first and then decreased and reached to the maximum at 160MPa. The influence of DHPM on the freeze-thaw stability had no significant effect. The amylose gel hardness,springiness,cohesiveness,gumminess and chewiness all showed a trend of first increasing and then decreasing with the pressure increasing,and they all reached the maximum at 120 MPa except the adhesiveness reduced. The particle size showed a slight decrease in mean diameter at 80 MPa,while a significant increase was observed above 120 MPa. Atomic force microscope( AFM) images showed that the microstructure of the molecules was changed and the height was reduced from 3D images by 200 MPa. The average molecular weight( Mw) was also reduced and the molecular weight distribution was more uniform.