Abstract: Non-starch polysaccharides (NSPs) are complex polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which have good functional and processing characteristics. Non-starch polysaccharide can be attached to starch surface by mechanical processing, which makes amylose difficult to dissolve and weakens the aging characteristics of starch. In addition, non-starch polysaccharide can enhance the stability of the composite system through hydrogen bond interaction with starch, resist the mechanical shear damage of starch during processing, as well as hinder the direct contact of digestive enzymes with starch and inhibit the digestion of starch, and regulate the glycemic index. In this paper, the composite of non-starch polysaccharides and starch by non-covalent bond, chemical bond crosslinking and processing force are reviewed, which affects the changes of starch particle and crystal structure. In addition, the changes of gelatinization, aging, rheology, and other physicochemical properties as well as digestive properties of the non-starch polysaccharides- starch system are further summarized in order to provide a certain reference for the development of non-starch polysaccharide modified starch functional food.