氧化铝价格行情:英语大人进，帮忙翻译一段论文

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.