In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed the opposite trend, decreasing by 37.65% and 96.49% respectively, and the average setback viscosity decreased by 43.34% within the concentration range of 10%～20%, which effectively delayed the starch retrogradation; With the prolonging of pressure holding time, the decrease of peak viscosity and breakdown viscosity was more obvious, indicating the shear resistance and heat resistance of starch were improved. After 30 min of treatment, except for the final viscosity, other parameters cannot be obtained. In addition, the fluid index n of lotus root starch after high hydrostatic pressure treatment was less than 1, which was still pseudoplastic fluid. After 200～500 MPa treatment, the consistency coefficient K, G′ and G″ increased more significantly and the thickening effect increased. When the pressure was 600 MPa, both of them began to descend and enhanced with decreased starch concentration and increased holding time. At the same time, the texture of lotus root starch changed with certain high hydrostatic pressure, notably when increasing starch concentration and reducing holding time, the elasticity and chewiness of lotus root starch increased significantly, while the hardness decreased, but had no effect on cohesiveness.