In order to explore the impact of cryogenic ball milling treatment on the structure and physicochemical properties of sorghum starch, this research took sorghum starch as the research object, on the changes in particle size distribution, microstructure, crystal structure, ordered structure, thermodynamic properties, and rheological characteristics of sorghum starch subjected to cryogenic ball milling for different time periods were analyzed. The results showed that with the increase of milling time, the sorghum starch granule was disrupted and the particle size decreased; The relative crystallinity of starch granule decreased from 17.86% to 2.91%, the half-peak width of the band at 480 cm-1 in the Raman spectrum increased from 16.37 to 19.99, and the ratio of the infrared absorption peaks R1047/1022 decreased from 0.81 to 0.75, indicating a decrease in short-range molecular order. Regarding the hydration properties, the water absorption index of sorghum starch notably increased from 0.75 g/g to 4.81 g/g. The peak viscosity and setback values of starch decreased from 3 163.00 cp and 1 767.33 cp to 430 cp and 842 cp, respectively. The gelatinization parameter of starch exhibited a decrease, with the enthalpy value ΔH decreasing from 9.82 to 0.22 J/g. Following the cryogenic ball milling treatment, the birefringent characteristics of starch gradually diminished then disappeared, and both the storage modulus and loss modulus decreased. The results of this research provide a theoretical foundation for the practical application of cryogenically ball-milled sorghum starch.