<p>This paper explores the effect on mechanical, thermal and physico-chemical properties of ɩ-carrageenan hydrogels when enriched with zein microfibres. The microfibres were generated from varying concentrations (20%W/V, 30%W/V and 40% W/V) of zein using an antisolvent technique. The microfibres were incorporated into ɩ-carrageenan hydrogels at concentrations of 0.2%W/V and 0.5%W/V. Scanning electron microscopy showed that zein concentration correlates with microfibre diameter (ranging from 4.37 ± 0.02 to 11.31 ± 0.1&#xa0;μm) (<i>p</i> &lt; 0.05). By increasing the zein concentration, the microfibres also become less polar (<i>p</i> &lt; 0.05). Examination by Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry indicates that the synthesis of microfibres did not affect protein structure. Zein fibres made from 40%W/V concentration solutions and added to the hydrogel at 0.5%W/V (hereafter Z40%-0.5) exhibited the highest hardness (7.89&#xa0;g) (<i>p</i> &lt; 0.05). The Z40%-0.5 sample also displayed both the highest storage modulus (<i>G′)</i> value (7550 ± 2.66&#xa0;Pa) and loss modulus (<i>G″)</i> values (1720 ± 0.47&#xa0;Pa) (<i>p</i> &lt; 0.05), indicating superior quasi-solid characteristics. Both loss and storage moduli of the samples were frequency-dependent, increasing frequency correlated with higher values for both moduli, signifying weak gel behaviour. The Z40%-0.5 hydrogel (<i>p</i> &lt; 0.05) achieved the highest water holding capacity (WHC) but the highest swelling rate (<i>p</i> &lt; 0.05) was associated with the fibre-free control sample. We demonstrate that incorporating fibres into ɩ-carrageenan hydrogels enhances their mechanical properties, thus addressing a significant commercial application issue.</p>