Abstract: Effects of pullulan on gelation and rheological properties of κ-carrageenan were investigated in this paper. Results showed that gel strength, gelling and melting temperature increased with increasing concentration of κ-carrageenan and K+. κ-carrageenan gel strength, gelling temperature, melting temperature and water holding capacity improved with increasing concentration of pullulan. With increasing concentration of pullulan, flow behavior index (n) of gel solutions decreased, viscosity gradually increased, the gel solutions tended to be Newtonian fluid.