Abstract: Polyphenols can interact with starch and affect its physicochemical properties.Taking four polyphenols of tea polyphenols, catechin, ferulic acid and gallic acid and two chestnut starches of Yanshan and Castanea henryi as the research objects, the chestnut starch basic physicochemical properties were determined, including solution pH value, transparency, water absorption, hydration characteristics, gelatinization characteristics, starch and iodine binding ability and gel texture characteristics. The results showed that Yanshan starch had higher amylose content and molecular order, and was more prone to retrograde than other kinds of starch. Polyphenols reduced the pH value of chestnut starch solution, and the effects of ferulic acid and gallic acid were the most obvious. Polyphenols can slow down the sedimentation rate of chestnut starch and reduce the coagulation of starch.The polyphenols embedded into the spiral cavity of amylose decreased the number of binding iodide ions, weakened the binding ability of starch and iodine, reduced the transparency of starch paste, weakened the water absorption, decreased the hardness of gel, and weaken the elasticity.The four polyphenols had different effects on the starch solubility and swelling power, which might be related to the change of pH value.The gelatinization property of chestnut starch was changed, and the retrogradation value of starch was decreased.The gelatinization temperature difference between the two chestnut starches was not significant. The gelatinization characteristic data showed that the gelatinization properties of the two changed significantly.The addition of polyphenols reduced the peak viscosity, valley viscosity, attenuation value, gelatinization temperature, and retrogradation value of starch in varied degrees.This change was potentially caused by the interaction between polyphenols and starch and the pH value of solution.Infrared spectrum analysis showed that the peak area ratio of 1 047 cm^-1 to 1 022 cm^-1 decreased the short-range orderliness of starch and the capability of starch recrystallization decreased.For the two kinds of chestnut starch, Yanshan starch has higher molecular orderliness and is more likely to retrograde. Polyphenols can reduce the recrystallization capability of chestnut starch and slow down the retrogradation of starch.