The influence of cyclodextrins (CDs) on the rheological and structural properties of κ-carrageenan (κ-CA) gel was investigated. Gelling temperature (T_g) of κ-CA was improved by CDs present in the system. Variation of the Herschel-Bulkley model parameters indicates that the addition of CDs increases plasticity of the κ-CA sol. Scanning electronic micrographs show that networks of κ-CA become flat and firm after CDs were added. κ-CA gel containing methyl-β-CD shows the most uniform and fine network structure. Moreover, a proposed model of CDs in κ-CA phase was provided. The influence of CDs on κ-CA gelation was mainly through (i) the exclusion of CDs from κ-CA in the sol state, (ii) the regular rearrangement of κ-CA random coils influenced by CDs in the sol state, (iii) the binding of CDs to the κ-CA surface by hydrogen bonds in the gel.

研究了环糊精（CD）对κ-角叉菜胶（κ-CA）凝胶的流变和结构性质的影响。胶凝温度（T _g系统中存在CD可以改善κ-CA的水平）。Herschel-Bulkley模型参数的变化表明CD的添加增加了κ-CA溶胶的可塑性。扫描电子显微照片显示，添加CD后，κ-CA网络变得平坦而牢固。含有甲基-β-CD的κ-CA凝胶显示出最均匀和精细的网络结构。此外，提供了一种建议的CD-κ-CA相模型。CD对κ-CA凝胶化的影响主要是通过（i）从溶胶状态的κ-CA中排除CD，（ii）受溶胶状态的CD影响的κ-CA随机线圈的规则重排，（iii ）CD通过凝胶中的氢键与κ-CA表面结合。