Abstract: Rheological and differential scanning calorimetry (DSC) experiments were carried out in mixtures of spent brewer’s yeast-β-glucans and the gum κ-carrageenan. Small amplitude oscillatory tests in the linear domain of viscoelasticity were adopted to study the rheological properties of the mixtures. The brewer’s yeast-β-glucans suspension (solid content less than 5%) showed typical dilute polymer solution in this experiment. However, when some carrageenan(concentration≤0.8%) was added, the mixture showed gel behavior, which meant that there was fine compatibility between the two polymers. When the concen- tration of β-glucans was as high as 10 times of theκ-carrageenan, the mixture still showed gel property, which was similar to κ-carrageenan alone, with higher value of G’and G’’. It could be concluded that κ-carrageenan plays the leading role in the viscoelasticity of the mixtures, and brewer’s yeast -β-glucans strengthens the gel-net configuration, instead of inhibiting the formation of the ordered structure of κ-carrageenan. Cooling and heating DSC curves showing broad exothermic and endothermic peaks, inconsistent with the phenomena ofκ-carrageenan alone, suggests that there are some interactions between the two polymers.

Key words: brewer&rsquo, s yeast-&beta, -glucans； &kappa, -carrageenan； rheology； DSC； interaction；