Rheological Study on a Compound System of Gleditsia sinensis Gum with Xanthan Gum

Abstract

Abstract: The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied. The results showed that the optimum proportion of Gleditsia sinensis gum with xanthan gum was 4:6. The mixed gum was“ non-Newtonian” liquid and the viscosity of the compound gum increased sharply by heating up in the range of 60～100℃, the best heating time was 60～ 90min. The viscosity of the compound gum was stabilized in alkaline condition but was affected considerably by acid, and was increaseda fterf reezing-thawinga lternation.

Key words: Gleditsia sinensis gum, xanthan gum, compound gum, rheology

NING Ying-Zhi, YANG Yong-Li, LI Chun, CHEN Zhi-Long, GUO Xiao-Ping, LI Hai-Hong, LI Jia-Wei. Rheological Study on a Compound System of Gleditsia sinensis Gum with Xanthan Gum[J]. FOOD SCIENCE, 2005, 26(12): 34-36.

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Rheological Study on a Compound System of Gleditsia sinensis Gum with Xanthan Gum

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