Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH

J. H. Bak, B. Yoo

Research output: Contribution to journalArticlepeer-review

73 Scopus citations

Abstract

The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as well as in the presence of different pH levels were examined in dilute solution as a function of XG/GG mixing ratio (100/0, 75/25, 50/50, and 0/100). Experimental values of concentration (C) and relative viscosity (ηrel) or specific viscosity (ηsp) of gums in dilute solution were fitted to five models to determine [η] values of binary gum mixtures including individual gums. A [η] model (ηrel = 1 + [η]C) of Tanglertpaibul and Rao is recommended as the best model to estimate [η] values for the binary gum mixtures with XG and GG as affected by NaCl, sucrose, and pH. Overall, the synergistic interaction of XG-GG mixtures in the presence of NaCl and sucrose showed a greatly positive variation between measured and calculated values of [η]. In contrast, the binary gum mixtures showed synergy only under an acidic condition (pH 3). These results suggest that the NaCl and sucrose addition or acidic condition appears to affect the intermolecular interaction occurred between XG and GG at different gum mixing ratios.

Original languageEnglish
Pages (from-to)77-81
Number of pages5
JournalInternational Journal of Biological Macromolecules
Volume111
DOIs
StatePublished - May 2018

Keywords

  • Binary gum mixture
  • Guar gum
  • Intrinsic viscosity
  • Synergistic interaction
  • Xanthan gum

Fingerprint

Dive into the research topics of 'Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH'. Together they form a unique fingerprint.

Cite this