Abstract: The debranching effect of pullulanase on Gleditsia sinensis polysaccharide(GSP) was investigated, and the compounding properties of modified Gleditsia sinensis polysaccharide(MGSP) gum and xanthan gum were studied. The results showed that MGSP with 23.4% galactose content was obtained after treating for 6 h(the content of galactose in GSP was 28.2%), and pullulanase modification did not change the main structure and glycosidic bond configuration of the main chain of the polysaccharide, but reduced the galactose content of the side chain in the molecular chain of GSP; when the MGSP was mixed with xanthan gum, it showed a significant synergistic effect, and showed the characteristic of strong gel with high elasticity. When the MGSP was combined with xanthan gum, the compound ratio played a key role in the performance of the compound, when the mass ratio of MGSP and xanthan gum was 6:4, the elastic modulus of the compound gum was the largest(112.3 Pa), and the effect of the compound ratio on the viscosity modulus of the compound gum was relatively large.