Influence of different amylose/amylopectin ratio of starch on the gel property of high methoxyl pectin were studied by using an oscillatory rheometer and Texture Profile Analysis. Dynamic rheological studies suggested that as the proportion of amylose increased， the G′ and G″ values of the mixed gel increased， the tan δ decreased， and gave rise to better viscoelasticity. In static rheological studies， pectin gel remained pseudo-plastic fluids despite the presence of starch， and in the presence of higher proportion of amylose， the mixed gel showed higher consistency coefficient K and lag ring area， and lower fluid index n. The textural properties of the mixed gel were influenced by the proportion of amylose. Hardness， adhesiveness and cohesiveness of the gel significantly increased with the increase of the proportion of amylose. It is concluded that the amylose proportion of the starch in the pectin gel was a great determinant of gel property. Hydrogen bonding between pectin and starch might was a major physical force affecting gel texture as testified by adding urea.