Abstract:The effects of different edible gum on static rheology，gel texture and freeze-thaw stability of potato starch were investigated by mixing potato starch with pectin，alginate sodium and agar，respectively，in different proportions.Static rheology results showed that the potato starch/edible gum mixed system was a pseudoplastic non-Newtonian fluid；all three colloids improved apparent viscosity of the mixed system，and pectin and sodium alginate significantly reduced the system's thixotropy，while agar enhanced the thixotropy.With the increase of the proportion of edible gum，gel hardness and elasticity showed an upward trend，reaching the maximum when the ratio was 8.0 ∶2.0 （g/g）；gel adhesion and resilience was reduced.Pectin and sodium alginate improved freeze-thaw stability of the mixed system，and the syneresis rate decreased with the increase of the amount of pectin and sodium alginate；addition of agar slightly increased the syneresis rate of starch gel.