Thermostable and rheological properties of natural and genetically engineered xanthan gums in different solutions at high temperature.

Thermostability is an important indicator to evaluate xanthan applied in the oilfield industry. Besides reductive agents, salts, and pH, the inherent primary structure is also an important determinant of thermostability. In this work, the thermal conformational transition and degradation of natural xanthan XG and variants XG-A0, XG-AA, and XG-0P dissolved in different solvents were compared. Acetylated XG-A0 and XG-AA both showed the highest initial conformational transition temperature (Tm) in distilled water, NaCl, and CaCl brines. Additionally, the variant XG-A0 dissolved in water was more thermostable although its acetyl group was hydrolyzed easily after a hot-rolling test at 110 °C. Thermostability could be reinforced by adding antioxidant NaSO and saturated NaCl through improving Tm value or inhibiting degradation of the molecular chain and acyl groups. Furthermore, pyruvyl-rich XG-0P dissolved in saturated NaCl showing multi-stranded helix structure was also stable after a hot-rolling process. Therefore, xanthan variants, as biological products, will have broader application potential in the oilfield industry.