Rheology Study on Cold Water and Hot Water Dissolving Parts of Cassia Bean-gum

Abstract

Abstract: The Rheology of cold water and hot water dissolving parts of Cassia bean gum was respectively discussed. The rheology of Cassia bean gum disssolved part in hot water was different in comparison with that dissolved in cold water.The results showed that the viscosity of Cassia bean gum was affected by its concentration, temperature, shearing, pH, freezing-thawing, salt-concentration et al. Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.

Key words: Cassia bean gum, rheology, cold water dissolving section, hot water dissolving section, synergic

ZHANG Ji, HUANG Yu-Long, YANG Yong-Li, YAO Jian, WU Yi-Qian, LIU Zi-Yan, FENG Xiao. Rheology Study on Cold Water and Hot Water Dissolving Parts of Cassia Bean-gum[J]. FOOD SCIENCE, 2004, 25(12): 43-46.

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Rheology Study on Cold Water and Hot Water Dissolving Parts of Cassia Bean-gum

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