Rheological Property of Pastes Made from Xanthan of Xanthomonas axonopodis and Konjac Gum Mixtures

The mechanical properties of xanthan extracted from Xanthomonasaxonopodis FJAT-10151 has optimized. The rheology properties of mixed gum of xanthan with konjac gum was studied in order to provide basic data and reference for development and application. The rheology properties of mixed gum were discussed according to the viscosity variation with different conditions including mixed gum ratio, concentration, pH, heating temperature, heating time and potassium chloride content. The mixed gum was non-Newtonious liquid and the best ratio was 2:3;It's viscosity rised with its pH, and up to the highest at pH 8, then drop.The viscosity of the mixed gum increased with temperaturereaching its highest at 60℃, but decreased with prolonged heating. Neither potassium chloride nor freezing-thawing exerted a significant effect on the viscosity of the mixed gum. Upon optimization, at 0.5% concentration of the mixed gum, the mixed gum was heated at 60℃ for 30 min to the peak viscosity of 454.337 Paos and consistency coefficient was 9117.