Abstract:To improve the properties of potato starch （POS）,this study investigated the effects of cold plasma（CP） treatment duration（30,60,90,120 s） on POS characteristics,including amylose and amylopectin content,particle size,Zeta potential,solubility,swelling power,and rheological properties.Results indicated that POS in the control group exhibited an amylose content of 23.73%,an amylopectin content of 73.72%,low solubility and swelling power,a particle size of 5.20 μm,an intact and smooth surface morphology,and low transparency （17.20%）.CP treatment induced depolymerization of both amylose and amylopectin chains,significantly reducing amylose and amylopectin content,as well as particle size （P<0.05）.Granule surfaces became rough with pitting.After modification,POS functional properties were altered,including a significant increase in transparency （to 53.66% at 90 s）,increased solubility and swelling power,and decreased viscosity.The impact of CP treatment on POS was intensified with prolonged exposure time.However,no significant additional effects were observed beyond 90 s of treatment.