Abstract: in the thesis we mainly discussed the rheology of trigonella beau gum(dissolved in cold water).The resultshowed the viscosity of trigonella bean gum was affected by concentration,shearing,temperature,pH,freezingthawing.etc.When its concentration reached 1％，the viscosity was 120,its was non-newton fluid,below the 8.5℃,the viscosity raised.The effect of pH to trigonella beangum was small,its viscosity raised with the freezingthawing.trigonella has little synergy with xanthan gum.

Key words:  , trigonella bean gum Galactomannan Rheology；