The purpose of this experiment was to study the effect of rice protein on the physicochemical properties of rice starch before and after glutaminase (TG) catalyzed cross-linking. The functional properties and structural characteristics of starch blending systems were analyzed by technical means such as RVA， and the formation of starch-protein composite systems could be promoted under hydrothermal conditions. The results showed that the protein had a significant effect on the structure， digestibility and other functional properties of starch under the catalysis of TG enzyme， and the interaction force between rice protein and starch under the catalysis of TG enzyme was further enhanced. The expansion coefficient decreased from 13.24 g/g to a minimum of 7.02 g/g， and its amylose overflow decreased by 38.7%； with the participation of TG enzyme， the stability of the short-range ordered structure of starch was gradually enhanced with the increase of protein content. The protein with the addition amount of 10% has a better effect on reducing the digestibility of starch under the catalysis of TG enzyme； before and after the action of TG enzyme， the protein has little effect on the thermal properties of starch， but its gelatinization characteristics parameters were significantly reduced， and the viscosity also significantly decreased； TG enzyme catalyzed protein to make starch granule network structure more dense and aggregated. The above results indicated that the modification effect of TG enzyme catalyzed cross-linked protein on starch was more significant.