The effect of sugar(sucrose and glucose)and hydrocolloids (carboxymethyl cellulose and sodium alginate) on rheological charactoristics of Gegen starch was studied.

• 糖和亲水胶体对葛根淀粉流变学特性影响的研究结果表明，随糖和亲水胶体浓度的增加，葛根淀粉溶液的粘度逐渐增加，并且有协同增粘效应。