Abstract: Microwave radiation processing technology is a new technology,which is widely used in food industry and basic research because of its good penetration,uniform heating,fast and less nutritional loss. This paper presented the basic principles of microwave radiation,focusing on the dielectric properties and influencing factors of starch during microwave irradiation,as well as effects of microwave radiation on starch morphology,crystal structure,chemical structure and starch properties. At the same time,applications of microwave radiation in starch food heating,starch material modification and starch food sterilization and disinfection were summarized. Finally,problems and shortcomings in the research of microwave radiation and starch structural characteristics were prospected in order to provide reference and suggestion for the mechanism of microwave radiation affecting the physicochemical and properties of starch and the deep processing of starch foods.