Abstract: Abstact:In the thesis the rheology of trigonella bean gum was studied by studying the apparent viscosity changing affectedby concentration, shearing, temperature, pH, freazing-thawing and synergic effect with xanthan gum. Results showed that theviscosity of trigonella bean gum dissolved in hot-water or cold-water rised exponentially with the rising of concentration; it wasnon-newton fluid and its shear-thinning capability could resile instantaneously, while its viscosity reduced half-logarithmicallywith the rising of temperature and it had strong heat-resistant characteristics; the effect of pH on trigonella bean gum was small;its viscosity reduced with the freezing-thawing; whereas trigonella had little synergy with xanthan gum or Sodiun alginates, itshowed strong synergic effect with Sodiun carboxy methyl cellulose.

Key words: trigonella bean gum, rheology, viscosity