槐豆胶

本文综合论述了槐豆胶的组成、结构、制备、性质和在食品工业中的应用现状，并对其作为植物籽胶多糖类食品添加剂在我国的发展现状和前景进行了分析。

This paper gave a report about the composition , preparation , property and current situation of application of locust bean gum as plant seed gum polysaccharides . The paper gave some analysis for development perspective of locust bean gum as food additive in China .

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 .

槐豆胶8d达到稳定，粘度下降幅度较大。

Sophora bean gum attained stabilization in 8 days , and drop range is upper .

大豆蛋白槐豆胶（LBG）黄原胶的三元混合物的凝胶强度沿着下限变化，但是当蛋白质质量分数较低时接近上限，表明大豆蛋白质的存在可能抑制了LBG黄原胶混合物形成连续网状结构。

Gel strength data of soy protein-LBG-xanthan followed the lower bound but approached upper bound on reducing protein concentration , suggesting that the presence of soy protein might inhibit LBG-xanthan mixture from forming continuous networks .

槐豆胶及与黄原胶复配胶耐盐稳定性研究

The study on salt-resistant stability of sophora bean gum and mixed gum

本文主要研究了食品级槐豆胶的加工工艺。

The technology of producing and bleaching of Sophora bean gum as food additives was studied .

红外光谱测定表明，用此工艺加工的槐豆胶，其分子结构未发生变化。

IR showed that molecular sturcture of the gum produced by the technology was not changed .

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 ;