Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Natural Product Research and Development》 1995-03
Add to Favorite Get Latest Update

THE STUDY ON THE REOLOGY OF SOPHORA BEAN GUM AND ITS SYNERGY WITH XANTHAN GUM

Yang Yongli ,Guo Shoujun (The Institute of Botany ,North-West Normal University,Lanzhou 730070)  
In the thesis we mainly discussed the reology of Sophora bean gum and its synergy with Xanthan gum. The results showed that Sophora bean gum had higher vescosity, when i'ts concentration reached 1% ,the viscosity was 660mpa · s;and its viscosity was affected by shearing,temperature,acid and alkli, freezing-thawing. A specific property of Sophora bean gum was its synergy with Xanthan gum. It could be an ideal thickening and gelling matter of Xanthan gum.
【CateGory Index】: O629
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved