Jicama,　Pachyrhizus　erosus　L.,　is　a　kind　of　widely　cultivated　but　underutilized　crop　across　the　world.　It　contains　considerable　amounts　of　starch　and　non-starch　polysaccharides　(NSPs),　which　have　not　been　well　studied.　As　the　key　characteristics　for　the　processing,　physicochemical　and　rheological　properties　of　starch-based　systems　can　be　affected　by　the　blending　of　NSPs.　In　the　current　study,　jicama　NSPs　(named　as　PEP)　were　firstly　fractionated　to　two　sub-fractions　(PEP-3P　and　PEP-6P)　using　gradient　ethanol　precipitation　method.　The　three　fractions　showed　differences　in　molecular　weight　(Mw)　and　monosaccharide　compositions.　Then,　the　three　jicama　NSPs　were　introduced　into　the　jicama　starch　(PES)　system　to　explore　their　effects　on　PES.　Results　showed　that　jicama　NSPs　with　larger　Mw　promoted　the　leaching　of　amylose　from　PES,　formed　a　denser　and　more　uniform　gel　network　structure.　The　pasting,　thermal,　and　rheological　tests　indicated　that　the　blending　starch　systems　with　jicama　NSPs　had　lower　viscosity,　weaker　thermal　stability,　and　gel　strength　compared　with　the　pure　PES　system.　In　addition,　PEP-6P　and　PES　blending　systems　had　the　strongest　gel　strength,　which　may　be　due　to　the　narrower　distribution　of　Mw.　In　the　in　vitro　system,　the　content　of　resistant　starch　of　the　complexes　decreased　after　jicama　NSPs　were　added.　Analysis　of　the　interaction　force　showed　that　the　PES/PEP-6P　complex　had　stronger　hydrogen　bonding　and　electrostatic　interaction.　These　results　provided　new　knowledge　on　underlying　interaction　mechanism　between　natural　starch　and　NSPs.　©　2023　Elsevier　Ltd