Abstract: To explore the effect of flaxseed gum on the stability and nutritional characteristics of flaxseed milk. The degummed flaxseeds were obtained by dry method, and the effects of different degumming rates on the nutrient release and the stability of flaxseed milk were comprehensively investigated. The particle size, zeta potential, viscosity, turbiscan stability index, rheological properties, microstructure, total solids content, total phenol content and protein content of different samples were measured and analyzed. The results showed that the absolute potential value of flaxseed milk increased and the particle size, stability index and viscosity decreased after degumming. With a degumming rate of 4.0%, the absolute potential value of flaxseed milk increased from 26.72 mV to 29.60 mV, the D4,3 decreased from 34.90 μm to 22.60 μm, and the viscosity was reduced by 9.95%, it showed a shear thinning behavior, and the droplet distribution was uniform. With a degumming rate of 6.30%, the total solids content and the protein content of flaxseed milk reached 7.73 g/100 mL and 2.15 g/100 mL, with an increase of 5.03% and 18.78%, respectively. These results indicated that moderate degumming facilitate the stability and the protein release of flaxseed milk. The research provides a reference for high-value processing and utilization of flaxseed.