Abstract: Starch-based food is an important human staple food. Polyphenols is a kind of physiological active substances which are very beneficial to human health. In recent years,polyphenols is widely added into starch food as nutrition supplements. A large number of studies showed that polyphenols could significantly change the physicochemical properties of starch. The influence of polyphenol on starch was very complicated,it was not only related to the source,type,and content of polyphenols,but also closely related to source and structure of starch. The recent studies on the physical and chemical properties of starch(gelatinization,aging,rheology and so on.)affected by polyphenols were summarized. It was expected to provide theoretical foundation and guidance for adding polyphenols in starch to enhance the nutritional value and quality of food.