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黄原胶溶液的粘度几乎不受水的矿化度影响。The salinity of water cannot affect the viscosity of xanthan gum solution.

本文用GPC法研究了水溶液中黄原胶的构象及构象的变化。The conformation of xanthan molecule in aqueous solution was investigated by GPC.

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确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined.

黄烷胶很重要，因为它比古尔胶在较高温度时更稳定。The xanthan gum is important because it has higher temperature stability than guar gum.

本文利用气升式发酵罐研究了黄原胶的发酵工艺。In this article, fermentation condition of Xanthan Gum in airlift fermentor was studied.

纯净水，果糖，天然香料，柠檬酸，黄原胶和卡拉胶口香糖。Purified Water, Fructose, Natural Flavors, Citric Acid, Xanthan Gum and Carrageenan Gum.

此工艺对胶的粘度及与黄原胶的协效性影响较小。This technology had smaller effect to viscosity, especially to synergy with Xanthan gum.

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对皂荚胶与黄原胶的最佳配比及其复配胶流变性进行了研究。The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.

首次用降解瓜胶与降解黄原胶在一定条件下共混，形成凝胶体系。Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions.

在相同流动方式下，随着黄原胶含量的增加，淀粉糊的粘度增加。At the same shearing flow, with xanthan content increase, the viscosity of starch pastes added.

对皂荚胶及皂荚胶与黄原胶复配胶的耐盐稳定性进行了研究。In the article, the salt resistance of Gleditsia Gum Xanthan and their blended Gum were studied.

增加注入速度时，黄原胶溶液的驱油效率提高值不变。The displacement efficiency kept stable, when increasing the injecting speeds of xanthan solutions.

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另外，本实验也对新型气体分布器对黄原胶发酵的影响作了研究。In addition, a new gas distributor influence on the xanthan fermentation was carried out in this study.

决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.

加入生物聚合物使该体系粘度增大，但不影响体系界面张力。Introducing biopolymer xanthan into this system does not affect its IFT but enhances its viscosity only.

探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.

以沙田柚、百合精粉为原料，用琼脂、黄原胶复配型胶凝剂生产沙田柚果糕。Taking shaddock, lily powder as materials, shaddock cake was produced with agar, xanthan complex hydrocollids.

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探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.

目的优化黄原胶的发酵工艺以提高黄原胶的产量及黏度。Objective To improve the yield and viscosity of xanthan gum through optimizing the fermentation process of xanthan gum.

先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.