环糊精和卡拉胶在食品工业中有广泛的应用，但二者的相互作用关系还没有研究者进行深入探讨。申请人在前期研究中发现，环糊精对κ-卡拉胶热可逆凝胶的硬度和弹性产生明显影响，而相关机作用制尚不明确。因此本项目拟首先选取典型环糊精分子，制备不同κ-卡拉胶−环糊精−水三元凝胶体系，通过红外、电镜扫描、X-衍射、核磁等技术对凝胶结构进行表征，借助流变、质构分析和热重/差热技术研究不同结构及孔径的环糊精对κ-卡拉胶凝胶特性的影响；然后引入构效分析和量子化学方法，揭示环糊精与κ-卡拉胶间的凝胶机理，构建凝胶结构模型，明确体系的胶凝特性调控机制；在此基础上，利用主客体化学超分子理论和稳定常数分析进一步构建环糊精超分子包合物在凝胶体系中的释放规律模型，揭示该三元凝胶体系的作用机理。本项目对于丰富现有的κ-卡拉胶凝胶体系理论，促进κ-卡拉胶在功能性食品中的应用具有重要的意义。

As for cyclodextrin including its inclusion complex and carrageenan have been widely used in food industry, less investigate was take care of the interactions relationship between the two. Applicants have found that the hardness and elasticity of κ-carrageenan thermal reversible gel was significantly influenced by the addition of cyclodextrins. However, the related mechanism is not clear. In this project, we will firstly select typical cyclodextrin molecules, prepare κ-carrageenan–cyclodextrin–water ternary gel system. The structure of the gel will be characterized by FTIR, SEM, X-ray diffraction and NMR, etc. The effect of cyclodextrins which have different structures and curve sizes on the gel characteristic of κ-carrageenan will be investigated by rheological analysis, texture analysis and TG/DTA technique. After that, the method of structure-activity analysis and quantum chemistry will be employed to reveal the gelation mechanism between cyclodextrin and κ-carrageenan, construct the gel structure model, and understand the regulatory mechanism of the gel characteristic. Based on the above analysis, the controlled-release model of cycldextrin supramolecular inclusion complex in the gel system will be built based on the theory of supramolecular theory of host-guest chemistry and stability constant analysis to reveal the action mechanism of the ternary gel system. The obtained results will enrich the theory of κ-carrageenan gel system and prompt the application of κ-carrageenan in functional food industry.