Abstract: In this paper,corn starch and edible glue(carrageenan and pectin)were used as the research objects to discuss changes of blend system transparency,retrogradation,gel property and rheology with different proportions. The experiment showed that with the increase of edible addition, blend system transparency was gradually reduced. When the mixed proportion between corn starch and edible glue was 9.5:0.5 g/g,the transparency was the best. Their transparency respectively reached 0.356(carrageenan)and 0.679(pectin). When the blend system had the same stewing time,with the increase of edible glue proportion,retrogradation of the blend system was present in the gradually enhanced tendency. The static rheology experiment showed that apparent viscosity of the blend system was reduced with the increase of shearing rate until it tended to be stable. The dynamic rheology results indicated that viscoelasticity of the blend system was increased with the increase of edible glue ratio.