Ubbelohde viscometry, texture analysis, and centrifugation were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan gum on its interaction with guar gum. Guar gum was not effective in denaturing xanthan gum when the xanthan helical structure was stabilized by salt. The intrinsic viscosities of deacetylated xanthan and guar blends were higher than those calculated from the weight averages of the 2. Conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation for guar to bind so that the most stable heterotypic structure between deacetylated xanthan and guar was formed directly, thus the strongest interaction was observed between deacetylated xanthan and guar.

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