黄原胶是一种具有广泛用途的微生物多糖产品。
且随黄原胶加入量的增加，涂料粘度和屈服值增加。
The viscosity and yield of the coating increase with increased xanthan gum content.
目的：测定黄原胶的流变学性质，考察其助悬性能。
OBJECTIVE: to determine the rheological properties of xanthan gum and to investigate its suspending effect.
采用直接压片法，研究黄原胶与HPMC的凝胶特性。
The gel properties of xanthan gum and HPMC were investigated by direct compression method.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
产品得到提纯并可获得浓度为8.7%的黄原胶浓缩掖。
The product is purified and contain 8.7% of dissolved xanthan gum.
确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。
The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined.
对皂荚胶与黄原胶的最佳配比及其复配胶流变性进行了研究。
The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.
对皂荚胶及皂荚胶与黄原胶复配胶的耐盐稳定性进行了研究。
In the article, the salt resistance of Gleditsia Gum Xanthan and their blended Gum were studied.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
着重介绍黄原胶在胜利孤东油田七区部分油井段塞驱油应用效果分析。
This article introduced mainly the analysis of application effect for oil displacement of xanthan gum in the seventh zone oil Wells of Shengli Gudong oil field.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
比较了黄原胶与海藻酸钠和丙烯酸类合成增稠剂的各项流变指数和印花性能。
Printing behaviours of xanthan gum are compared with those of alginate and acrylic acid .
纯净水，果糖，天然风味泡泡糖，柠檬酸，黄原胶，卡拉胶口香糖。
Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.
本文介绍了黄原胶、结冷胶和短梗霉多糖及这三种微生物多糖的发酵生产工艺。
This paper introduces Xanthan gurn, Gellan Gum and Pullulan and the fermentation technics of those three microbial polysaccharides.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。
The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
黄原胶发酵液在适宜的条件下经碱性蛋白酶处理，并用酒精沉淀可制得黄原胶粉剂。
The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form.
结果：黄原胶能显著提高维生素C的稳定性，黄原胶和槐豆胶混合使用具有更好的效果。
Results: Xanthan gum is helpful to the stability of vitamin C solution, and the compound of xanthan gum and sophora bean gum have better effect.
其他成分：水，果糖，柠檬酸，天然桔子口味，黄原胶和山梨酸钾（作为防腐剂）
Other Ingredients: Water, Fructose, Citric Acid, Natural Orange Flavor, Xanthum Gum, and Potassium Sorbate (as a preservative).
黄原胶和汁液任选地包括在饮料组合物中以提供与多酚化合物对碳酸化泡腾的协同作用。
Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.
在原有研究的基础上，对槐豆胶、黄原胶及槐豆胶与黄原胶复配胶的耐盐特性进行了研究。
The salt resistant stability of sophora bean gum and mixed gum of sophora bean gum with xanthan gum were studied on the basis of primary study.
培养基中不同的碳源、氮源和无机盐影响冰核细菌的生长、冰核蛋白的表达及黄原胶的产率。
Different carbon source, nitrogen source and inorganic salts in medium affected the cell growth, the ice nucleation activity and the xanthan gum ratio.
文中着重叙述了黄原胶在枣园油田注水井调剖处理的现场施工简况，并对调剖效果进行分析。
Field procedures of profile control disposal by Xanthan gum in water injection well are described and profile control results are analyzed.
结果表明：涂料中加入0.2%黄原胶后，可使涂料流型变为具有一定屈服值的假塑性流体。
With addition of 0. 2 % xanthan gum into the EPC coating, the rheological behavior of the coating is similar to pseudoplastic fluid with certain yield value.
分析、测定了新型微生物多糖PS—1231的各项理化、流变性能，并与黄原胶进行了比较。
The physical, chemical and rheological properties of a new microbiopolysaccharide PS-1231 are analysed, determined and compared with xanthan gum.
分析、测定了新型微生物多糖PS—1231的各项理化、流变性能，并与黄原胶进行了比较。
The physical, chemical and rheological properties of a new microbiopolysaccharide PS-1231 are analysed, determined and compared with xanthan gum.
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