The influence of flaxseed gum (FG) on the retrogradation of maize starch (MS) was investigated in this study. Based on the results of rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Low field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM), FG has a retardation effect on the retrogradation of MS. With the addition increasing, the more significant the retardation effect was observed (P < 0.05). However, when the concentration of FG was up to 0.4%, the change of retrogradation ratio showed no significant difference (P > 0.05). FG could wrap around starch granules, suppress the recrystallisation of amylose and amylopectin, increase the water mobility and decrease the water loss. In summary, the overall results suggested that FG could be used as a natural inhibitor of the retrogradation of starch in food industry. International Journal of Food Science and Technology 2017FG inhibits the retrogradation of MS X. Yang et al. International Journal of Food Science and Technology 2017FG inhibits the retrogradation of MS X. Yang et al. 2659 International Journal of Food Science and Technology 2017 FG inhibits the retrogradation of MS X. Yang et al.