罗望子多糖胶具有很好的耐热、耐盐、耐酸和耐冷冻性能，其凝胶强度是髙酯果胶的两倍，罗望子多糖胶具备潜在的应用和新产品创制前景。我国及亚热带地区罗望子资源丰富，而多糖基础研究有待深入。本项目拟通过现代分析方法与特定酶定向降解精确阐明罗望子多糖胶化学一级结构、大分子结构和流变性质，构建分离方法与罗望子大分子结构及流变性质的关联关系。通过对罗望子多糖胶分级产品的结构表征、流变性质研究及多糖胶与其它生物大分子多糖协同作用研究，构建罗望子多糖胶流变性质本征模型。通过对罗望子多糖的乙醇凝胶、糖凝胶、离子凝胶及生物大分子凝胶的比较，研究凝胶微观结构、形成过程和凝胶产品性能，表征凝胶网构氢键、化学位移、转变过程和凝胶化动力学，揭示罗望子多糖凝胶化形成机理。项目研究成果可为罗望子资源高值化利用、罗望子多糖胶工业化应用和多糖胶新产品创制提供理论指导，特别对丰富多糖凝胶形成机理等学术成果具有重要意义。

Tamarind polysaccharide gum has properties of heat resistance, salt resistance, acid resistance and freeze resistance.The gel strength of tamarind polysaccharide is more than twice as high ester pectin. Tamarind polysaccharide gum has the potential prospect of application and creation of new products. There are rich resources of tamarind in China and other Asian, and the basic research of tamarind polysaccharide gum should be done in-depth. This project intends to study on chemical primary structure, macromolecular structure and the rheological properties of tamarind polysaccharide gum by modern analytical methods and degradation with specific enzyme, and to build the relationship of separation methods and macromolecular structure with the rheological properties. The project also intends to build the intrinsic rheology model by characterization of tamarind polysaccharide gum grade products, the rheological properties, and synergy of tamarind gum with other biological macromolecular polysaccharide. Study on the gel microstructure, forming process and gel product performance of tamarind polysaccharide mixed with ethanol, sugar, ion and biological macromolecule. Study on the formation mechanism of tamarind polysaccharide gelation by characterization of gel hydrogen bonding, chemical shift and transformation process and gelation kinetics. The research results can provide theoretical guidance for high value utilization of tamarind resources, industrial application and for developing new products.