The retrogradation of natural starches often leads to quality deterioration of starchy foods during storage and limits their applications, while hydrocolloids can effectively improve the quality of retrogradation starches. Therefore, the effects of deacetylated konjac glucomannan (DKGM) on the retrogradation properties of pea starch (PS), mung bean starch (MBS) and potato starch (ST) during storage were investigated. The rheological properties, water flowability, structural properties and microstructure of the samples were comparatively analyzed. The results showed that DKGM could effectively improve the viscoelasticity and pseudoplasticity of the starch gels. With the increase in the proportion of DKGM, the hardness and water retention of the composite system were improved, and the microstructure of starch gels was also enhanced. In addition, the hydrogen bonds formed between DKGM and starch molecules restricted the cross-linking of amylose and the formation of starch double-helix structure, which reduced the crystallinity of starch. In summary, DKGM enhanced the network structure of starch gels and inhibited starch retrogradation, which lays the foundation for the study of the role of DKGM in the shelf life and organoleptic qualities of starchy foods.