Abstract: The present study was designed to investigate the rheological properties of polysaccharide from Artocarpus heterophyllus Lam. pulp. The effects of concentration, shear rate, temperature, heating time, pH, freeze-thaw change and salt ions on the apparent viscosity and viscoelasticity of JFP-Ps solution were studied. The results indicated that JFP-Ps as a "non-Newtonian fluid" exhibited pseudoplastic behavior, the apparent viscosity of JFP-Ps solution was positively correlated with the concentration, there existed a negative correlation between the apparent viscosity of JFP-Ps solution and the shear rate, with an emergence of dilution at the sharing mouth. The apparent viscosity of JFP-Ps solution was negatively correlated with temperature; with the extension of heating time, the apparent viscosity of JFP-Ps increased first and then declined; the apparent viscosity of JFP-Ps solution changed a little in the range of pH4~10; freeze thawing changed may cause an increase in the apparent viscosity of JFP-Ps solution; 5% NaCl solution reduced the apparent viscosity of the JFP-Ps solution, while 5% KCl solution increased the apparent viscosity of the JFP-Ps solution; in the viscoelasticity test, the storage energy G′and loss energy G″of JFP-Ps enlarged with increase of frequency, and G′was always larger than G″. Moreover, the storage modulus G' and loss modulus G'' of JFP-Ps solution enhanced with the increase of the concentration of the solution, showing the properties of gel. The research results can provide certain theoretical reference for the application of jackfruit pulp polysaccharides in food industry.