Abstract: To investigate the effect of protein enzymatic products on the gel properties of wheat starch, the effects of soy protein isolate enzymatic hydrolysates on the texture property, rheological property, gel color, microstructure, water distribution, crystal structure, and Fourier transform infrared spectroscopy of wheat starch were investigated. Results showed that the wheat starch gel had higher apparent viscosity, G', G'', and the hardness, springiness, and cohesiveness of the gel reached the maximum value (241.71 g, 0.99 mm, and 0.96) when the addition of soy protein isolate enzymatic hydrolysates was 5%. At this addition level, the gel had higher bound water (1.89%) and immobile water (2.90%) content and the honeycomb structure of wheat starch gel became more significant. With the increase of the addition, the pore of wheat starch gel became larger. Compared with the original wheat starch gels, the L^*, |a^*|, and |b^*| values of the complex gels increased with the addition of soy protein isolate enzymatic hydrolysates. In addition, the soy protein isolate enzymatic hydrolysates could interact with wheat starch through hydrogen bonding. In conclusion, when the addition content of soy protein isolate enzymatic hydrolysates was 5%, the wheat starch could be given excellent gel properties.