The rheological properties and emulsifying behavior of four polysaccharides (HBSS, CHSS, DASS, and CASS) sequentially extracted from Amana edulis (AEPs) were investigated under various concentrations, temperatures, pH levels, and ionic strengths. The apparent viscosity of the four AEPs solutions at 1% (w/w) concentration were found to be CHSS > DASS > HBSS > CASS. When the AEPs were heated to 100 οC, they showed lower colloidal viscosity, whereas after refrigeration and chilling, higher apparent viscosities were observed. The apparent viscosity of four AEPs at pH 10 or pH 4 was lower than that at pH 7. The apparent viscosity increased at a lower sodium ion concentration and then declined with an increase in ion concentration. The storage modulus (G') and loss modulus (G″) increased with an increase in oscillation frequency. The emulsifying activity and stability were enhanced as the concentration of the four AEPs increased. The emulsifying activity and stability of the AEPs were steady within the pH range of 2-10 and NaCl concentration range of 0-0.4 mol/L. Our results implied that these polysaccharides can be utilized as a novel hydrocolloid source for natural thickeners in the food industry.