英语翻译The content of galactose and the distribution of galactose residues in the galactomannan can have a significant influence on the interaction properties with xanthan gum molecules .Maximum synergism is obtained when xanthan gum galactomann

英语翻译The content of galactose and the distribution of galactose residues in the galactomannan can have a significant influence on the interaction properties with xanthan gum molecules .Maximum synergism is obtained when xanthan gum galactomann
英语翻译
The content of galactose and the distribution of galactose residues in the galactomannan can have a significant influence on the interaction properties with xanthan gum molecules .Maximum synergism is obtained when xanthan gum galactomannan mixtures are heated above the order-disorder transition temperature of xanthan gum .In salt solutions the synergistic effect is somewhat smaller as salt stabilizes the ordered conformation of xanthan gum synergism.
Of particular interest is the system xanthan gum lovust bean gum because a firm ,rubbery ,thermoreversible gel is formed through the mixture of two 'non-gelling' compinents.
Mixtures of xanthan gum -guar gum do not usually gel but show significantly enhanced viscosities compared to the viscosities of the sole components.
Synergistic interactions also take place between starch and xanthan gum under the conditions of cooking extrusion .These extrudates were shown to be aduantageous in srveral bakery products in order to obtain increased moisture retention.
Undrt certain conditions the thermal stability of xanthan gum against hydrolysis is superior to many other water-soluble polysaccharides or polymers in general .It is believed that the helical structure of xanthan gum in its ordered form protects the molecule from depolymerization.The viscosity of xanthan gum solutions is only minimally affected by heat treatment steps during processing ,e.g.sterilization.

英语翻译The content of galactose and the distribution of galactose residues in the galactomannan can have a significant influence on the interaction properties with xanthan gum molecules .Maximum synergism is obtained when xanthan gum galactomann
内容的分布和半乳糖的残余galactomannan有重大影响的互动特性与分子xanthan口香糖.最高xanthan口香糖galactomannan系混合物时获得上述命令是激烈的混乱过渡温度xanthan口香糖.盐的协同效应是比较小的解决方案是稳定的盐的形态下令xanthan口香糖系.特别值得一提的是强制xanthanLovust口香糖,因为嚼口香糖公司、胶、林thermoreversible是形成两种混合的非流出的compinents.混合xanthan口香糖,嚼口香糖法律程序,但一般不露的表现相比大大增强viscositiesviscosities唯一的组成部分.淀粉之间也进行互动交流,xanthan口香糖的情况下挤出做饭.这些都表明是extrudatesaduantageoussrveral在烘烤产品,以增加蓄水能力获得.在一定条件下热稳定性Undrtxanthan口香糖对许多水解优水可溶解聚合物多糖、一般.相信螺线的结构形式订购的口香糖xanthan保护程式从Depolymerization.the粘度口香糖的办法xanthan只是少受热处理步骤在处理过程中,如 绝育.