Abstract:

This study was conducted to investigate factors affecting the apparent viscosity of Artemis sphaerocephala
Krasch seed gum, including temperature, gum concentration, pH and salt ions. Meanwhile, the effect of addition of different
amounts and types of thickener, including sodium alginate, konjac gum, carboxyl methyl cellulose (CMC) and carrageenan,
on the viscosity of Artemis sphaerocephala Krasch seed gum was also examined. The results showed that the apparent
viscosity of the gum slightly changed with increasing temperature. An increase in the apparent viscosity was observed with
increasing concentration as well as pH from 3.0 to 9.0. The apparent viscosity of Artemis sphaerocephala Krasch gum was
decreased by adding salts to different extents, in the descending order of Fe3+ > Ca2+ > Mg2+ > Na+. The addition of CMC
increased the viscosity of the gum solution.

Key words: Artemis sphaerocephala Krasch gum, viscosity, influencing factors