Abstract:Microscopic，rheological and texture methods were used to analyze the effects of ultrasonic treatment on the structure and physicochemical properties of acorn starch.The results showed that ultrasonic treatment resulted in the decomposition of acorn starch，and some dents appeared on the surface of starch particles，the degree of which was positively correlated with the ultrasonic treatment time.After ultrasonic treatment，although the polarizing cross phenomenon of starch particles remained，the particle size increased，and aggregation appeared.With the extension of ultrasonic treatment time，the clarity of the starch paste decreased，but its freeze-thaw stability，sedimentation，solubility，and swelling were significantly improved.The peak viscosity，trough viscosity，and cold viscosity of starch paste decreased with the extension of ultrasonic treatment time，but the pasting temperature remained stable.Moreover，appropriate ultrasonic treatment could enhance the strength of starch gel.