The succinylated and low cross-linked succinylated potato starch was prepared in water medium and a comparison of its properties with the untreated potato starch, including submicroscopic morphology, RVA profile, transparency, stability of retrogradation, was also made. The results indicated that the transparency, stabilization of retrogradation stability of the potato starch were obviously improved by succinylating and low cross-linked succinylating. Furthermore, the transparency, stabilization of retrogradation and emulsification stability of low cross-linked succinylated starch were higher than those of the succinylated starch.