The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 64, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG was 64. The viscosity of the best compound ratio kept relatively stable within the range of pH 5～10. After adding salty ions(Na⁺, Ca²⁺), viscosity of the compound system was reduced. The reduction tendency of Ca²⁺ was more significant. Analysis by SEM showed that there was a significant synergistic effect between TG and XTG, which formed a good gel network structure.