Study on the rheology of xanthan and synergistic interaction with konjac gum and other gum

A Xanthomonas axonopodis strain producing xanthan gum had been screened,and researched the quality of xanthan gum FJAT-10151-DTJZ in order to provide basic data and reference for development and application. The rheology properties of FJAT-10151-DTJZ were discussed according to the viscosity variation with different conditions including concentration,shearing,p H,heating temperature,heating time and freezingthawing. The synergistic interactions of FJAT-10151-DTJZ with chitosan,gellan gum,xanthan gum,curdlan,guar gum,locust bean gum and pectin were also investigated. The results showed that polysaccharide gum solution FJAT-10151-DTJZ was non-Newton fluid. It's viscosity rised with its concentration and reached to343 m Pa·s when the concentration was 1%. The p H change and freezing-thawing played negligible effects on its viscosity. Its viscosity was 808 m Pa·s when it was heated at 75 ℃ for 150 min. Besides,FJAT-10151-DTJZ had no synergistic interaction with chitosan,gellan gum,xanthan gum,curdlan,guar gum,locust bean gum and pectin except konjac gum.