黄原胶

键那绿B与黄原胶作用的光散射表征及分析应用

A Study on the Interaction of Janus Green B with Xanthan by Resonance Light Scattering Measurment

研究了培养基组成，培养温度、pH值、接种量及种龄对黄原胶发酵的影响，实验确定了黄原胶的优化培养基组成及培养条件。

The effects of culture medium composition , culture temperature , value of pH , inoculation quantity and seed age on xanthan fermentation were studied . The optimal culture medium and culture conditions were determined .

黄原胶对维生素C稳定性影响的研究

Study on the Effect of Xanthan Gum on the Stability of Vitamin C Solution

智能控制在黄原胶发酵温度及pH值控制中的应用黄原胶发酵过程的流变学研究

Intelligent Control of the Xanthan Gum Fermentation Process Study on Rheological Characteristics During Xanthan Gum Fermentation

DDTs中p，p？黄原胶的制备

In DDTs the residual level of p , p ? Preparation of Xanthan Gum

而在鱼糜自然pH下，添加黄原胶和魔芋胶会影响鲢鱼糜凝胶形成，降低其凝胶强度。

However , gel strength would decrease when adding xanthan gum and konjac flour to surimi in natural pH.

PVC糊凝胶化性能的测定壳聚糖/黄原胶凝胶化性能的研究

The Determination of the Gelling Property of PVC Paste Study on Gelation of Chitosan and Xanthan Gum

本文主要介绍膜分离技术在味精、维生素C、柠檬酸、黄原胶生产中的应用。

The text mainly introduces the application of the membrane separation technology in the productions of Monosodium Glutamate , Vitamin C , Citric acid , Xanthan gum .

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 .

黄原胶和CMC复配对酸性乳饮料稳定性的影响

Effects of Xanthan Gum to the Stability of CMC Stabilized Acidified Milk Drinks

简介了黄原胶发酵过程的工艺与特性，重点讨论了发酵过程温度和pH值的控制问题。

Based on the analysis of a control system of a fermentation process , the temperature and the pH value of the process are discussed .

黄原胶（xanthangum）的特性、生产及应用

Xanthan Gum : Production , Properties and Application

低浓度的黄原胶溶液在pH5.0-9.5范围，粘度不受pH值变化的影响；搅拌作用使黄原胶溶液的粘度提高。

The viscosity of low-concentration gum solution was constant when its pH value was in the range of 5.0-9.5 . The viscosity increased with stirring action .

黄原胶与HPMC的凝胶特性及释药机制

Gel Properties and Drug Release Mechanisms of Xanthan Gum and HPMC

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 of2:3:1 of CMC , xanthan gum and guar gum .

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 .

研究了黄原胶和键那绿B（JGB）结合的共振散射光谱。

Studies leading to the binding of Janus Green B ( JGB ) with Xanthan were presented here .

第四章通过冷冻-融熔方法制备了物理交联黄原胶／聚乙烯醇水凝胶，红外光谱证实黄原胶成功地引入到物理交联的PVA水凝胶中。

In chapter 4 , we introduced xanthan gum into PVA to prepare physically cross-linked PVA / xanthan gum hydrogels by freezing-thawing methods .

选用羧甲基纤维素（CMC）、果胶、琼脂和黄原胶作胡萝卜汁的稳定剂，其稳定效果不理想。

Selecting CMC , Pectin , Agar or XG to stabilize carrot juice , the effect of stability was not ideal .

首先对产黄原胶的野油菜黄单胞菌A-1进行选育。

At first , Select breeding of Xanthomonas campestris strain A-1 Xanthan .

本文比较了分离纯化鸡卵黄免疫球蛋白（IgY）的四种方法（即水稀释法，聚乙二醇法，葡聚糖硫酸盐法和黄原胶法）。

In this paper we compared with four purification methods for immunoglobulin of Egg yolk ( IgY ) .

选用CMC和黄原胶作为复配稳定剂，最佳比例为1：4，添加量为0.25%（W/W）。

CMC and xanthan gum with the ratio 1:4and the dosage of 0.25 % ( W / W ) were used as combined stabilizers .

CMC、食盐、黄原胶使莲藕淀粉糊的剪切应力明显提高，表观黏度稍有增大。

CMC , salt and xanthan gum enhance the shear stress of lotus root starch paste significantly , and increase the apparent viscosity a little .

选择了黄原胶、海藻酸钠和CMC三种增稠剂，以乳化相对层体积为指标，确定了对体系稳定性较好的增稠剂为黄原胶，添加量为0.06%。

Xanthan gum , sodium alginate and CMC were chosen as thickening agents and the relative emulsion layer volume was as index to judge of emulsion stability .

黄原胶QH（79）菌种的发酵工艺的研究

Study on Fermentation Condition of Xanthomonas Campestris QH_ ( 79 ) for Xanthan Gum

测定了各种条件下HPAM溶液和黄原胶溶液流过多孔介质时岩芯两端压差随流速的变化曲线，也测定了残余阻力系数随流速的变化曲线。

The curves that pressure differences vary with flow rates in various conditions are measured when HPAM solutions and xanthan solutions flow through porous media .

研究了甘草饮料的稳定性，确定了稳定剂为CMC和黄原胶，添加量分别为0.1%和0.4%。

The stability of the licorice beverage was studied and confirmed the stabilizers were CMC and xanthan gum , the level of addition was 0.1 % and 0.4 % respectively .

羧甲基纤维素（CMC）、黄原胶和海藻酸钠三种胶与MCC都有协同作用。

Microcrystalline cellulose ( MCC ) was found to be the best stabilizer , whereas the Carboxymethyl Cellulose ( CMC ), xanthan gum and sodium alginate could be synergic .

研究了不同来源黄原胶对羧甲基纤维素钠（CMC）稳定的酸性乳饮料稳定性的影响，结果表明，其结果依赖于黄原胶的来源。

The effect of xanthan gums from different sources ( from xanthan gum producers in China , JV and French ) to the stability of CMC stabilized acidified milk drink was studied .

综合三批产品配方确定西番莲柑桔含果汁饮料的最佳配方为：5%西番莲汁，15%柑桔汁，5%白砂糖，0.05%-0.08%CMC-Na+0.05%黄原胶，适当强化Vc。

Passionflower with Wenzhou Orange formula is : The Passionflower juice 5 % , The Wenzhou Orange juice 15 % , sugar 5 % , stabilizer use CMC-Na ( 0.08 % ) + Xanthan Gum ( 0.05 % ), appropriate complement Vc .