Abstract: This study was aimed to explore effects of guar gum and xanthan gum on pasting properties of potato starch with different mixing ratios. The properties including viscosity, thermostability, retrogradation, freeze- thaw stability and texture properties were considered.The results showed that guar gum could enhance the viscosity and freeze- thaw stability while decrease the thermostability and retrogradation of potato starch; xanthan gum improved the thermostability and freeze- thaw stability and at the same time decreased the viscosity and the retrogradation;hardness, adhensiveness, glueyness and chewiness of the mixed systems were all reduced by these two gums and the effects of xanthan gum were evident. Moreover, pasting properties of potato starch were different with different mixing ratios of these two kinds of gums.