Abstract: Soybean oligopeptides with nutritional value and biological activity were widely used in wheat foods. In this paper, the effects of soybean oligopeptides on the pasting properties, rheological properties, thermodynamic properties, and structural properties of wheat starch were investigated. The results showed that the addition of soybean oligopeptide (0%~40%) decreased the peak viscosity, trough viscosity and final viscosity of the complexes, and increased the pasting temperatures significantly (P<0.05). The complexes exhibited weak gel properties with pseudoplastic shear-thinning behavior. Compared with the control group, the addition of soybean oligopeptide at 40% resulted in the smallest peak viscosity of 396 cp, the largest pasting temperature of 77.5 °C, the decrease in the enthalpy change by 79.6%, the decrease in the absolute value of the zeta-potential by 89.6%, and the increase in the particle size to 924.1 nm. Conclusion: Soybean oligopeptides increase the amino acid content and thermal stability of the complexes, but decrease the gel properties of the complexes. In the application of soybean oligopeptides in cereal food development and processing, the above effects of soybean oligopeptides on cereal starch should be considered comprehensively