Effect of guar gum(GG) on rheological properties of tapioca starch(TS) paste was investigated.The different ratios of TS/GG is 6.0/0,5.7/0.3,5.4/0.6,and total solid content in the gel was adjusted to 6%.The result of static rheological properties investigation showed that the power law model was observed in all starch pastes and they were all pseudoplastic fluid.Results of dynamic viscoelasticity measurement indicated that guar gum increased the storage modulus(G'),but decreased Dynamic mechanical loss langents(tanδ).The trend increased as the guar gum content increased.This suggested that the starch-guar pastes behaved more solid-like characteristics.