In order to explore the interaction between cross-linked sugar beet pectin (CSBP) and waxy corn starch (WCS)， different amounts of CSBP were added to WCS to prepare WCS-CSBP blends， and their gelatinization， rheological and retrogradation properties were investigated. The results showed that with the addition of CSBP， the breakdown， setback value， peak value and final viscosities of the blends gradually increased (P<0.05)， while the gelatinization temperatures showed no significant difference (P>0.05). After addition of CSBP， both the consistency coefficient (K) value and hysteresis area of the blends increased (P<0.05)， the shear stability decreased， and the storage modulus (G') and loss modulus (G") increased. Particle size analysis suggested that addition of CSBP could promote the swelling of WCS particles， and the D50 of the blends increased remarkably from 46.19 to 175.95 μm (P<0.05). As the CSBP concentration increased， the pore size of the blend gel surface became larger， the pore structure density became lower， and the pore wall thickness became higher. In addition， the incorporation of CSBP significantly decreased the gel strength(P<0.05) and the recrystallization of starch molecules during the storage of the blends， indicating a good anti-retrogradation property. The addition of CSBP can significantly improve the physicochemical properties of WCS， and the results of this study can provide an important reference for the application of CSBP in starch-based foods.