α-CE/KGM composite hydrogels were prepared by mixing konjac glucomannan (KGM) and α-cellulose (α-CE) in different proportions to improve the thermal stability and gel strength of KGM hydrogels. We used the Rotational Rheometer to research the influence of different quantities of α-CE on the rheological properties of the KGM gels.The surface morphology, characteristic functional groups, thermal stability and microstructure of α-CE/KGM hydrogels were characterized by scanning electron microscope (SEM), infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). Result reveals that the viscosity of KGM sol and α-CE / KGM sol decreases with the increase of shear rate. In the range of 0 to 300s-1, the shear stress increases with the increase of shear rate. At the selected frequency in the range of 0.1 to 100 Hz, the storage modulus G' of α-CE / KGM is lower than its loss modulus G'', and the addition of α-CE increases the modulus. Especially when m(α-CE):m(KGM)=1:1 (α-CE4), the melting absorption peak is 122.3℃, and the thermal stability is improved.