Abstract: The influences of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch were studied. Results indicate that after ultrahigh pressure processing, the size and shape of Taibai Kudzu starch granule have no any obvious changes, the transparency of Taibai Kudzu starch increases remarkably, the freezing and thawing stability reduce, the starch paste viscosity stability to pH value is improved, and the viscosity properties are not change obviously. 300 MPa high pressure can improve physicochemical characteristics of Taibai Kudzu starch.