为改善天然葛根淀粉加工性能和食用品质，研究了不同比例卡拉胶与葛根淀粉共混物（Carrageenan and Kudzu Starch Blends，CK）的物化特性。检测结果表明，添加卡拉胶后CK糊化液的黏度、回生值、屈服应力、损耗模量和储能模量显著下降，糊化温度显著上升；CK凝胶呈现均一的多孔结构，析水率、相对结晶度、硬度、胶着性和咀嚼性显著降低，回复性显著增加。当卡拉胶与葛根淀粉比例为10:90（w/w）时，相对于天然葛根淀粉，共混物的峰值黏度、保持黏度、崩解值、最终黏度和回生值分别下降了20.30%、10.12%、54.60%、16.96%和28.18%，而糊化温度上升了4.00 ℃；屈服应力下降了9.03 Pa；硬度下降了489.45 g、胶着性下降了422.37 g、咀嚼性下降了413.58 g、回复性增加了0.14；相对结晶度下降了6.04 %。综上，卡拉胶提升了CK的糊化温度，增强了糊化液的剪切稳定性和流动性，降低了黏弹性，使得凝胶质地更加柔软，研究结果为葛根淀粉食品加工提供了参考。

In order to improve the processing performance and edible quality of natural kudzu starch, the physicochemical properties of carrageenan and kudzu starch blends (CK) with different ratios of carrageenan and kudzu starch were investigated. The results showed that the viscosity, setback value, yield stress, loss modulus and storage modulus of CK pastes decreased significantly after the addition of carrageenan, and the pasting temperature increased significantly; the CK gel showed a homogeneous porous structure, and the syneresis rate, relative crystallinity, hardness, gumminess, and chewiness decreased significantly, and the resilience increased significantly. When the ratio of carrageenan to kudzu starch was 10:90 (w/w), relative to natural kudzu starch, the peak viscosity of the blends decreased by 20.30%, the holding strength decreased by 10.12%, the break down value decreased by 54.60%, the final viscosity decreased by 16.96%, the setback value decreased by 28.18%, pasting temperature increased by 4.00 ℃, yield stress decreased by 9.03 Pa, hardness decreased by 489.45 g, gumminess decreased by 422.37 g, chewiness decreased by 413.58 g, resilience increased by 0.14, and relative crystallinity decreased by 6.04%. In conclusion, carrageenan elevated the pasting temperature of CK, enhanced the shear stability and fluidity of the pasting solution, decreased the viscoelasticity, and made the gel texture softer. and the results of the study provide a reference for the food processing of kudzu starch.The research can provide a reference for the developing kudzu starch-based food.