The aim of the paper is to study the physico-chemical phenomenon of synthesized graft copolymer (carboxymethylated guar gum-g-vinylsulfonic acid). The reaction optimum conditions for grafting has also been determined by studying the effect of vinylsulfonic acid, hydrogen ion, peroxymonosulphate, glycolic acid concentration and carboxymethylated guar gum along with time and temperature. Experimental results show that maximum grafting has been obtained at 1.8 g dm(-3) concentration of partially carboxymethylated guar gum and 5.3 × 10(-2) mol dm(-3) concentration of vinylsulfonic acid. It has been observed that grafting ratio, add on, conversion, efficiency increase up to 4.0 × 10(-3) mol dm(-3) of hydrogen ion, 4 × 10(-3) mol dm(-3) of glycolic acid, 14 × 10(-3) mol dm(-3) of peroxymonosulphate and 35 °C of temperature. Grafted copolymer has been characterized by FTIR spectroscopy and thermogravimetric analysis. Water swelling, flocculating, metal ion uptake and resistance to biodegradability properties of partially carboxymethylated guar gum-g-vinylsulfonic acid have been determined.
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http://dx.doi.org/10.1016/j.carbpol.2013.02.084 | DOI Listing |
Int J Biol Macromol
January 2025
Chemistry Department, Faculty of Science, Benha University, P.O. Box 13518, Egypt. Electronic address:
Green hydrogels were synthesized from carboxymethyl guar gum (CMGG)-polyacrylic acid (PAAc) via gamma irradiation at doses of 10-40 kGy, they were codes as (CMGG/PAAc). FTIR spectroscopy was applied to confirm the chemical transformation of GG into the hydrogel formulations while the HNMR was employed to confirm the successful preparation of CMGG. TGA, XRD, and AFM were used to compare the improved formulation to native and CMGG.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160 (C1428EGA), Ciudad Autónoma de Buenos Aires, Argentina. Electronic address:
UV-C light is an alternative for preserving clear fruit-based drinks, replacing existing thermal treatments that degrade product quality and are ineffective against some microorganisms, including Alicyclobacillus acidoterrestris, a spoiling agent of concern in the juice sector. Texturizing agents are essential since consumers' preferences for these products strongly depend on the mouthfeel. However, the complexity of the treated texturized system may have an essential influence on UV-C effectiveness.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Applied Chemistry, Delhi Technological University, Delhi 110042, India. Electronic address:
The current study delineates the synthesis of hydrogel films comprised of carboxymethyl tamarind kernel gum (CMTKG), poly (vinyl alcohol) (PVA), and guar gum (GG) using glutaraldehyde (GTA) as cross-linker. The hydrogel films were evaluated in terms of equilibrium swelling ratio (ESR), moisture content, thickness, wetting analysis, thermal, and mechanical analysis. The tensile strength value lies in the range of 95.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China. Electronic address:
Highland barley, a nutritious whole grain, faces limited market utilization due to the poor heating stability of its starch. The aim of this study was to investigate the effects of three differently charged ionic polysaccharides-guar gum (GG), xanthan gum (XG), and carboxymethyl chitosan (CMC)-on the gel properties of highland barley starch (HBS). GG and XG notably increased pasting viscosity, viscoelasticity, hardness, and strength of HBS gels.
View Article and Find Full Text PDFJ Food Sci
November 2024
Post-Graduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
This study aimed to investigate the static and dynamic rheological properties of an ultra-processed powdered goat milk beverage containing carboxymethyl cellulose (CMC), guar gum (GG), and xanthan gum (XG), using a mixture design. Fourteen samples were evaluated, in addition to the original beverage. The flow curves classified the fluids as non-Newtonian and characterized all the reconstituted beverages with pseudoplastic behavior, precisely due to the addition of hydrocolloids that increased the viscosity, and the fresh beverage sample showed the behavior of a dilatant fluid.
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