Abstract: This study investigated the effects of foxtail millet prolamin on starch pasting and the varietal differences. Prolamin extracted from foxtail millet varieties with different eating quality grades was blended with native foxtail millet starch at concentration gradients of 0%, 4%, 6%, and 8% (m/m). The mixtures were analyzed using a rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), confocal laser scanning microscope, and rotational rheometer. The results indicated that different varieties of foxtail millet prolamin exhibited varying degrees of influence on starch pasting, while the trend remained consistent. During the pasting, hydrophobic interactions were the main interaction forces between prolamin and starch, followed by hydrogen bonds, while electrostatic interactions played a relatively minor role. The presence of prolamin significantly increased the amount of leaching amylose (up to 53.89 mg/g) during pasting, which was positively correlated with the protein concentration. The relative content of chemically bound water A₂₁ significantly increased to 1.88%–2.12%, which enhanced starch granule swelling, leading to a significant increase in RVA peak viscosity up to 3228.33 cP, and a significant decrease in DSC peak temperature (T_p) to 68.40–69.03 ℃ (P<0.05). Furthermore, the physicochemical properties of prolamin exerted greater influence on the starch pasting process than its content. In other words, foxtail millet prolamin from a variety with good eating quality was more effective in facilitating the pasting behavior of starch, owing to its higher protein surface hydrophobicity. This study provides a theoretical foundation for a comprehensive understanding of how endogenous proteins influence the eating quality of foxtail millet.