In order to obtain blend hydrogel system which has better performance and is more suitable for applying in food industry, rheological properties of Tara Gum/Konjac Glucomannan (TG/KGM) gel system in different proportion were studied by rotational rheometer in this research, the interaction between KGM molecular chain and TG molecular chain was studied by means of statistical mechanics and dynamics as well. Result reveals that TG/KGM gel behaved like pseudoplastic fluid at high temperature and the two polymers had good compatibility. The shear stress, viscosity and shear resistance all increased with the increase of the proportion of KGM. In the selected frequency range 0.1~100 rad/s, the loss modulus G”of TG/KGM is lower than storage modulus G ', and the addition of KGM caused both modulus rised. However, during the cooling process of 85~25℃, G 'and G' modulus decreased with the increase of the proportion of KGM, and the conversion temperature of sol to gel gradually increased, Thus, it is showed that compared with the single polysaccharide, the proper proportion of TG/KGM could greatly improve the heat resistance and form the gel with higher stability. Especially when m(TG):m(KGM)=0.9:0.6 (TK6), a gel system with more excellent comprehensive properties, higher gelling ability, higher stability and more moderate viscosity can be obtained. This kind of TG/KGM gel is expected to become a new type of gel applying in food industry, which can provide theoretical guidance for the rational application of TG and KGM.