Hydration effects on thermal transitions and molecular mobility in Xanthan gum polysaccharides.

In this work, the xanthan gum (XG) polysaccharide is studied over a wide range of temperatures and water fractions 0 ≤ ≤ 0.70 (on a wet basis) by employing differential scanning calorimetry (DSC) and broadband dielectric spectroscopy (BDS). The investigation reveals that the critical water fraction for ice formation is about 0.35. Glass transition temperature () was determined through calorimetry experiments for all the samples studied. Water acts as a strong plasticizer, , decreasing , for water fractions up to about 0.35. A secondary (local) relaxation process is recorded in both dry and hydrated samples, which is sensitive to the presence of water molecules. This fact indicates that this process originates due to the orientation of small polar groups of the side chain, or/and due to the local main chain dynamics. Two types of long-range charge transport processes were resolved. The first is related to the conductive paths being formed bulk-like ice structures (at high hydration levels), whereas the second can be attributed to proton mobility the hydrogen bond (HB) network of non-freezing water existing in XG. Interestingly, this process is exactly the same in all the hydrated samples with > 0.25. With respect to the sample with = 0.27, a Vogel-Tammann-Fulcher (VTF)-like polarization process has also been recorded which seems to be related to long-range charge mobility interconnected water clusters. As far as we are aware, this is the first time that XG is studied in terms of glass transition and molecular mobility over a wide range of hydration levels combining DSC and BDS techniques.