<p>κ-Carrageenan (CRG)/konjac glucomannan (KGM) composite gels have promising applications in food texture modification and drug delivery, but are limited by poor mechanical strength. This study investigated the effects of KGM concentration and moisture content on the mechanical properties of these gels. The results show that increasing KGM concentration combined with moisture regulation substantially enhances the mechanical strength of the gels. At a KGM concentration of 0.6% and 60% water loss, the CRG/KGM gels exhibited maximum shear force and tensile strength, increasing 20-fold and 33-fold, respectively, compared to pure CRG gels. Furthermore, the resistance to deformation in the composite gels demonstrated a positive correlation with both KGM concentration and moisture content. Microstructural analyses showed that while KGM did not alter the crystalline structure type within the gels, it promoted cross-linking between CRG and KGM, resulting in a denser gel network with lower water mobility. Scanning electron microscopy further illustrated that increased KGM concentration enhanced the density and cross-linking strength of the gel network, whereas reduced water content contributed to a more compact gel structure. The interplay of these factors improved the mechanical properties of the composite gels. This study provides valuable insights for the rational design of polysaccharide gels.</p>