This chapter explores the stabilization of proteins using starch as a protective agent. It examines the structural properties of proteins and the external factors that lead to destabilization, including denaturation and aggregation. Due to its abundance and versatility, starch emerges as a promising stabilizer, protecting proteins under adverse conditions. The chapter delves into the mechanisms of starch-protein interactions, the resulting functional properties, and their applications in the food and pharmaceutical industries. Challenges and opportunities in developing starch-protein complexes are discussed, highlighting their potential for sustainability and future applications.