Abstract: This study was aimed to explore effect of gellan gum on retrogradation of potato starch with different mixing ratios ( 0.4%, 1.0%, 2.0%, 3.0%, respectively in starch dry basis) . The properties including thermal analysis, recrystallinity, retrogradation and texture properties were investigated by differential scanning calorimetry ( DSC) , X-ray diffraction ( XRD) , and texture profile analysis ( TPA) . DSC curves showed that gellan gum significantly improved the retrogradation enthalpy of potato starch with the addition of gellan gum from 0.4% to 3.0%.XRD results showed that recrystallinity of sample ( stored for7 d) increased from 10.78% to 13.91% with the addition of gellan gum from 0.4% to 3.0%.In addition, gellan gum accelerated the retrogradation of the potato starch, but improved texture of gel with calcium ions. The retrogradation properties of potato starch were changed by gellan gum, which provided the theoretical basis for starch based film.