The effects of dynamic ultra high-pressure microfluidization on thestructure of waxy rice starch solutions (6%) were analyzed using SEM, UV-Visspectra, polarized light microscopy, and X-ray diffraction spectra. The resultsshowed that: SEM graphs demonstrated that the crystal structure of waxy ricestarch under different pressure treatment was destroyed with different degreesand impacted into flake up to 160 MPa; from the ultraviolet-visible spectrum weknow the reduction in the blue iodine value and the decrease in the amylopectincontent, which illustrated that the structure of waxy rice starch was fractured;polarized microscopic images showed that the polarization crosses of starchmolecules became misty with the pressure increasing, and most of starch moleculeslost polarization cross when the pressure reached 160 MPa; X-ray diffractionspectra indicated that relative crystallinity began to decline at 120 MPa withpressure treatment, and the decreased amplitude was slightly lower.spectra(IRT0540)资助