Abstract: The rheology of hot water and cold water dissoving parts of Gleditsia bean gum was respectively discussed. Theresults showed that the viscosity of Gleditsia bean gum was affected by concentration, temperature, shearing, pH, freezing-thawing et al.Gleditsia bean gum was highly synergic with xanthan gum and carrageenan; the rheology of Gleditsia bean gumdissolved in hot water was different in comparison with that dissolved in cold water.

Key words: Gleditsia bean gum , Rheology , Hot water dissolving section , Cold water dissolving section