The influences of 4 mono- and di-valent cations (K⁺, Na⁺, Mg²⁺ and Ca²⁺) on the mechanical, sol-gel transition and freeze-thaw properties of κ-carrageenan gel were investigated. Texture profile analysis results demonstrated that the texture behavior of gelatinized κ-carrageenan was obviously influenced by the cation types and concentrations and the influence of K⁺ was the greatest. The gelling temperature (T_g) of κ-carrageenan gel showed a positive correlation with cation concentrations and the influence of K⁺ was still the largest. However, the viscosities of κ-carrageenan gels evoked by divalent cations were higher than monovalent cations. Furthermore, cations reduced freeze-thaw stability of κ-carrageenan gels and followed the same influence tendency as viscosities. It was proposed that divalent cations form direct crosslinking between κ-carrageenan helices while monovalent cations only bind single sulphate groups on κ-carrageenan molecules. There were more junction zones in divalent cations invoked gels. Furthermore, K⁺ and Ca²⁺ cations showed apparent synergistic effect in the research.

研究了4种一价和二价阳离子（K ⁺，Na ⁺，Mg ²⁺和Ca ²⁺）对κ-角叉菜胶凝胶的机械，溶胶-凝胶转变和冻融特性的影响。纹理轮廓分析结果表明，糊化的κ-角叉菜胶的纹理行为明显受阳离子类型和浓度的影响，而K ⁺的影响最大。κ-角叉菜胶的凝胶温度（T _g）与阳离子浓度和K ⁺的影响呈正相关。仍然是最大的。然而，由二价阳离子引起的κ-角叉菜胶凝胶的粘度高于一价阳离子。此外，阳离子降低了κ-角叉菜胶凝胶的冻融稳定性，并遵循与粘度相同的影响趋势。提出了二价阳离子在κ-角叉菜胶螺旋之间形成直接交联，而一价阳离子仅结合κ-角叉菜胶分子上的单个硫酸根基团。在二价阳离子引发的凝胶中有更多的连接区。此外，在研究中，K ⁺和Ca ²⁺阳离子表现出明显的协同作用。