Objective: To clarify swelling properties of original peach gum and improved peach gum affected by solvent

salt concentration

temperature and pH value. Method: Weighing method was adopted to determine wet weight and dry weight of original peach gum and improved peach gum before and after swelling

calculated equilibrium swelling ratio. Result: Equilibrium swelling ratio of improved peach gum was significantly higher than original peach gum in different solvents;Polarity of solvent higher

equilibrium swelling rate of original peach gum and improved peach gum was higher.Equilibrium swelling ratio of improved peach gum was the same to original peach gum in different salt concentrations

this parameter was not affected by salt concentration

but it was significantly less than water.In different temperature

the higher of temperature

equilibrium swelling ratio of original peach gum and improved peach gum was higher

and improved peach gum was superior to original peach gum.In different pH value

original peach gum easily affected by pH value

equilibrium swelling ratio of original peach gum was not affected by pH value and showed better performance. Conclusion: Swelling properties of improved peach gum is significantly better than original peach gum;swelling properties of peach gum before and after being improved is easily effect by solvent polarity and temperature

but it is not sensitive to salt concentration and pH value (original peach gum is susceptible).