The influence of potato starch on texture and microstructure of bovine serum albumin gels was investigated. At high starch concentrations (300 g/kg BSA) a decrease of gels cohesiveness was observed. Within the protein matrix, starch formed its own separate network. With added starch, increase of gels hardness was noted. Swollen starch granules created a non-continuous phase and acted as fillers reinforcing the protein matrix. With added starch, protein matrix was more packed and fine-stranded, what could cause an increase in gels hardness.