瓜尔豆胶和刺槐豆胶对果胶有增效作用。
Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.
紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。
Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.
对槐豆胶冷水溶部分和热水溶部分的流变性进行了比较研究。
The rheology of hot water dissolving section and co ld water dissolving section of sophora bean gum is comparatively discussed.
瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。
Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses.
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.
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.
结果表明：用此工艺加工的槐豆胶纯度高，无臭无味，胶颜色灰白至白色，具有良好的稳定性和增粘性。
The results were as follows: the gum was high purity, odourless and tasteless, yellow to white, it had good stability and viscosity-promoting.
结果表明，槐豆胶和黄原胶有强烈的协效增稠性，槐豆胶与黄原胶复配胶的粘度随着浓度的升高而升高；
The result showed that there was strong synergistic effect of sophora bean gum with xanthan gum, the viscosity of mixed gum increased with the increasing of concentration;
结论：黄原胶和槐豆胶的配比使用有利于维生素c的稳定，可作为添加剂运用于食品和药品的生产，提高维生素c的稳定性。
Coclusion: the compound of xanthan gum and sophora bean gum can improve the stability of vitamin c, it can be used in the production of food...
结论：黄原胶和槐豆胶的配比使用有利于维生素c的稳定，可作为添加剂运用于食品和药品的生产，提高维生素c的稳定性。
Coclusion: the compound of xanthan gum and sophora bean gum can improve the stability of vitamin c, it can be used in the production of food...
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