Abstract: The interaction between food-derived peptides and starch has an important impact on the structure and properties of starch-based foods. Food-derived peptides can adhere to the surface of starch granules through hydrogen bonds and electrostatic and hydrophobic interactions, forming a physical barrier, and they can also form a gel structure with starch molecules by hydrogen bonds and electrostatic interaction, which in turn can change the structure and characteristics of starch-based foods. This paper reviews the interaction between food-derived peptides and starch, the effects of food-derived peptides on the structure, physicochemical (rheological, thermodynamic and gelatinization properties) and digestive properties of starch, and the application of food-derived peptide-starch system. This review is expected to provide a theoretical basis for the application of food-derived peptides and starch in functional foods.

Key words: peptide; starch; interaction; structural properties; physicochemical properties; digestive properties