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Some of these are not individual products, but categories; water-extracted gums, for example, include arabic, carob bean, guar and locust bean gums.

一些,这些都不是个别的产品,但是3个分类;水提取的树胶,举例来说,包括阿拉伯语, carob豆,瓜和刺槐豆胶。

Locust bean gum is a kind of the structure of galactose and mannose residues as a structural unit of the polysaccharide compounds.

槐豆胶的结构是一种以半乳糖和甘露糖残基为结构单元的多糖化合物。

Examples of the former type are algins and of the latter guar and locust bean gums.

前者的例子是藻酸铵,后者的例子是瓜耳胶和刺槐豆胶。

The viscosity of locust bean gum has nothing to do with their ability to synergistic effects.

槐豆胶的粘度与其协同效应能力无关。

Locust bean gum is not soluble in alcohol and other organic solvents and oils.

槐豆胶不溶于酒精等有机溶剂和油脂。

Guar and locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses.

瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。

Locust bean gum, also known as Cassia bean gum, is produced in the Mediterranean Sea in the vicinity of black locust tree seed processing plants made of sub-gum.

详细: Details:刺槐豆胶也称槐豆胶,是由产于地中海一带的刺槐树种子加工而成的植物子胶。

This paper has made further studies on the synergistic interaction and stability of salt tolerance between xanthan gum and other common food gums. It turns out that there is no synergistic interaction between xanthan gum and hydroxypropyl starch , CMC-Na. Xanthan gum and guar gum ,locust bean gum ,konjak flour have great synergistic interaction. If two or three of them mix with proper proportion, the stability of salt tolerance will greatly improve and the consumption is less than any other simple gum, further more, the cost will decrease a lot. So the complex thickeners have a obvious superiority and wide utilization in high salty food.

以黄原胶、羟丙基淀粉、CMC-Na、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象,系统地研究了黄原胶与其它食品胶2种或3种之间的协同增效作用及其耐盐稳定性研究结果表明黄原胶与羟丙基淀粉、CMC-Na复配无协同增效作用,黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用,两者或三者按适当比例配合后,耐盐稳定性显著提高,用量比任一单一胶少,而且使用成本大幅度降低,因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景

English Synonyms: carob gum; locust bean gum, Cassia bean gum, carob gum long.

中文别名:角豆胶;洋槐豆胶,槐豆胶,长角豆胶。

Locust bean and guar gums enhanced resistant starch content compared to gum arabic due to their glycosidic linkages and viscoelastic properties. The difference between locust bean and guar gums is ascribed to the low average length and frequency of unsubstituted mannose sequence in locust bean gum.

与阿拉伯胶相比,刺槐豆胶和瓜尔豆胶在增加抗性淀粉含量方面效果更显著,这主要归功于他们的糖苷键连接和粘弹性质瓜尔豆胶和刺槐豆胶的效果差异主要是源于刺槐豆胶中未取代的甘露糖链的平均长度以及频率更低一些。

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