Abstract: The potato starch was used as samples. Fat mimetic was prepared by the restrictive hydrolysis of α-amylase.The physical and chemical properties, the dynamic rheological measurement and the microscopic observation of the fat mimetic were compared with the original starch, the results showed that the water solubility, water holding capacity and freeze-thaw stability of the fat mimetic with different DE values had changed dramatically.When the mass fraction of fat mimetic was 30% and the DE value was between 2 and 3, its gel strength decreased significantly compared with that of native starch.The fat mimetic formed a weak gel system with similar fat taste, the properties of fat mimetic were optimal.The storage modulus (G') and loss modulus (G″) of the fat analogue decreased with the increase of temperature, and G'was greater than G″. It was shown that the sample had mechanical properties and coagulant glue, and it had the properties of viscosity and elasticity, and the elastic property was relatively dominant.