The effects of hydrocolloids （guar gum， xanthan gum， gum arabic， pectin， konjac glucomanman， hydroxypropylmethylcellulose） on gelatinization and rheological properties of starch from Lilium bulbs were investigated through the determination of pasting， thermal， and rheological properties. The results showed that the gelatinization and rheological properties of the mixed system were significantly different. The peak viscosity， the trough viscosity， and the final viscosity of the guar gum mixed system were significantly increased， while other hydrocolloids mixed system were reduced. The peak temperature and conclusion temperature of the mixed system were reduced by adding hydroxypropylmethylcellulose with DSC measurement and the gelatinization temperature of the mixed system became higher after the addition of other hydrocolloids. However， the gelatinization temperature range and the thermal enthalpy value were reduced after the addition of the hydrocolloids. Lily starch with or without mixed hydrocolloids from different sources showed shear thinning phenomenon with the increased shearing frequency， all of which were pseudoplastic fluids. The elastic modulus （G′）， viscous modulus（G″）， and the consistency coefficient（K） of mixture were significantly increased by adding guar gum， whereas the fluid index （n） was decreased. The G′ and G″ of system mixed with other hydrocolloids showed different tendencies. These results could provide a reference for the application of lily starch and hydrocolloids mixed system in food.