Abstract: Modification of native starch can improve its functional properties and make it better used in food. The effects of oxidation and heat moisture treatments on the functional properties of potato starch were evaluated by measuring starch morphology,welling power,solubility,pasting properties and gel strength. Polarized light and scanning electron microscopy results showed that oxidation mainly acts on the amorphous regions of the potato starch granules. Both of the oxidation and heat moisture treatments increased the pasting temperature and reduced the viscosity of potato starch,and the thermal stability of potato starch was improved by the two treatment methods. Gel strength measurement results showed that the strength of potato starch gel treated by 0.2% oxidant concentration increased significantly(p<0.05).