Abstract: Gleditsia sinensis Lam. polysaccharides gum (GPG) and locust bean gum were galactomannan gum. Mixed gel at 1% of total polysaccharide concentration showed the gel strength maximum of 103 g/cm2 when the ratio of GPG (28.6% galactose) to xanthan was 7:3. Locust bean gum (20% galactose) is more functional and more expensive than other galactomannan gums. Investigation on removal of galactose residues from GPG by α-galactosidase to yield galactomannan similar to locust bean gum was carried out. The optimum mass fraction of substrate concentrations was increased from 3% at 37℃ to 35% at 50℃ due to increased enzymic temperature tolerance. Enzymically modified G. sinensis polysaccharides gum (EMGPG) with 20.2% galactose content showed maximum mixed gel strength of 199 g/cm2, which was higher than that of locust bean gum (193 g/cm2). The crystallinity index for EMGPG is 0.235, which is somewhat lower than that of GPG (0.297).