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《Sichuan Food and Fermetation》 2002-01
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The Property Study of the Guar Gum and Its Synergistic Gum in Food Thickeners

Cai Wei rong Xu Miaozhi Shi Chengying(Department of Biochemistry , Mechanism and Electricity College of Anhui, Wuhu ,241000) (College of Food , Agricultural University of Anhui, Hefei ,230061)  
The guar gum rheological property, influence factor of the guar gum viscosity and the gel viscosity of synergistic action between guar gum and arragenan were studied.The results shows that the low dense guar gum is psendoplastic lisquid,its viscosity goes up with the increasing and the decreasing temperature. It has nothing to do with the pH,salt and low dense of Ca+ + , Al+ + + and as well in the guar gum. The viscosity mixed with the guar gum and xanthan gum has synergetic action while the viscosity mixed with caraeenan has not. The best proportion of mixed guar gum and xanthan gum was 0.6 :0.4.
【CateGory Index】: TS202.3
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