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Study on the Combined System of Biological Gellan Gum - Waxy Maize Starch

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Part of the Advances in Intelligent and Soft Computing book series (AINSC,volume 142)


Gellan gum was known as one of the most successful modes of exocellular polysaccharide of fermented of the 20th century. The combined system of gellan gum and waxy maize starch was studied in this article. The research showed that there was certain cooperative effect between gellan gum and waxy maize starch and their viscosity increased along with the concentration increasing. The viscosity of combined system changed at different temperature, pH, ion concentration, shearing time and speed was also focused. Results showed that the combined system had such properties as temperature hysteresis, shear thinning and viscosity increasing with potassium ion. The above results have guiding significance on the development of fermentation polysaccharide products.


  • gellan gum
  • waxy maize starch
  • viscosity
  • rheology characteristics

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Correspondence to Guo Peipei .

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© 2012 Springer-Verlag GmbH Berlin Heidelberg

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Peipei, G., Mingang, L., Yanqin, C., Zhongdong, L. (2012). Study on the Combined System of Biological Gellan Gum - Waxy Maize Starch. In: Lee, G. (eds) Advances in Computational Environment Science. Advances in Intelligent and Soft Computing, vol 142. Springer, Berlin, Heidelberg.

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-27956-0

  • Online ISBN: 978-3-642-27957-7

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