Abstract: The degree of starch degradation during curing have great effect on tobacco quality. In order to explore the variety of starch fine structure and the relationship between morphologic character of starch grain, and find out the new way to reduce the starch content, the research advance in fine structure of tobacco starch during curing in China and abroad were summarized, including the basic structure of starch, its major constituents, the physiological mechanism of the formation of starch fine structure, the changes of starch fine structure during the wet-hot environment and the effects of starch structure on tobacco quality. The research on starch fine structure is expected to become one of the hot areas.