Abstract:The effect of dielectric barrier discharge （DBD）plasma treatment intensity on the physicochemical and rheological properties of banana powder were investigated.As DBD treatment intensity ，the amylose content of banana powder increased from 8.94 g/100 g to 27.26 g/100 g，the solubility of banana powder significantly increased from 1.23 g/100 g to 4.37 g/100 g，the swelling power of banana powder decreased from 3.47 g/g to 2.47 g/g.There were no significant changes in oil absorption capacity after DBD treatment，and the acidity of banana powder significantly increased.The plasma etching of banana starch granules caused by DBD treatment were observed using scanning electron microscope.The rheological properties of banana powder showed that the storage （G′）and loss （G″）moduli decreased significantly with the increase of DBD treatment intensity，which significantly decreased its viscoelasticity.The storage （G′）moduli of banana powder during whole gelatinization process decreased significantly with the increase of DBD treatment intensity，and the G′max，G′95℃and G′30℃value showed a decrease tendency.These results suggested that DBD treatment could effectively affect the physicochemical and rheological properties of banana powder，reduce its gel strength and expand its application in beverage，frozen food and jellies food.