Effect of flaxseed polysaccharide on the pasting properties and gel properties of potato starch under different microwave conditions were studied by rapid viscosity analysis and texture analysis.The results showed that,the pasting properties and gel strength of potato starch were significantly affected by flaxseed polysaccharide after being treated by microwave.The expansibility of potato starch was reduced significantly while thermal stability,resistance to shear force and gel strength were improved by flaxseed polysaccharide.Flaxseed polysaccharide-potato starch complexes revealed the best thermal stability under the microwave power of 700 W for 120 s,while gel strength reached the highest treated by microwave for 60 s.