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《WUHAN UNIVERSITY JOURNAL(NATURAL SCIENCE EDITION)》 1998-02
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STUDY ON SYNERGISTIC INTERACTION AND GELATION OF XANTHAN AND AMOPHOPHALLUS GUM

He Dongbao,Yang Chaoyun,Zhan Dongfeng (Department of Environment Science, Wuhan University, Wuhan 430072, China)  
Xanthan gum and amophophallus gum were not gelation polysaccharides. It can get gelation when mixed Xanthan gum and Amophophallus gum by some ratio. There was a synergistic interaction maximum when the ratio of xanthan gum and amophophallus gum was 70/30, the total polysaccharide concentration was 1.0%. The gelation abilities are not only affected by the mixed ratio but also the order disorder transition temperature of xanthan gum( T m) and the bulk salt ionic concentration.
【Fund】: 国家自然科学基金
【CateGory Index】: TQ432,O629.12
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