Abstract: To study the interaction mechanism between tuber starch and lyophilic colloid(carrageenan)and its effect on the rheology and texture of myofibrillar protein. Cassava,sweet potato,potato and mixed starch(cassava:sweet potato:potato=1:1:1)was used as the raw materials to compound with carrageenan in different proportions,and the effect of carrageenan on starch's static rheology,gel texture,freeze-thaw stability and thermodynamic regression were measured. Static rheological experiments showed that the starch/carrageenan mixed system was non-Newtonian fluid with pseudoplastic fluid characteristics,carrageenan improved system's apparent viscosity and reached its maximum at 8:2. The experiment of freeze-thaw stability showed that the larger the amount of carrageenan was,the smaller the water drainage rate was and the better the freeze-thaw stability was. With the increase of freezing-thawing cycle,the drainage rate increased. Moreover,when the ratio of starch to carrageenan was 9:1,the retrogradation rate of system was the smallest. Application of tuber starch/carrageenan blend system to chicken breast myofibrillar protein was founded that the starch and carrageenan/myofibrillar protein mixed system had obvious shear thinning phenomenon. The addition of starch and carrageenan enhanced the thixotropy and apparent viscosity of myofibrillar protein,improved the gel texture,made the mixed system's hardness,elasticity,cohesiveness and chewiness promoted. This study can promote the application of tuber starch in meat products and provide certain theoretical basis for the development and utilization of tuber starch.