Rheology of hydroxyethyl guar gum derivatives

The rheological properties of aqueous solutions of hydroxyethyl guar gum, a synthetic derivative of guar gum, have been studied under continuous and oscillatory shear flow conditions. Data obtained from both experimental techniques were satisfactorily fitted according to Cross-type models. The effect of polymer concentration, molecular weight and temperature on the rheological behavior of hydroxyethyl guar gum systems have been investigated and discussed in terms of rheological parameters like the zero-shear viscosity η₀ and the characteristic times λ and λ′.     

Carbamoylethylation of guar gum

Carbamoylethylation of guar gum was carried out with acrylamide in presence of sodium hydroxide under different reaction conditions. Variables studied were concentration of sodium hydroxide, acrylamide, guar gum as well as reaction temperature and time. The nitrogen content, carboxyl content and total ether content were determined. Rheological properties of carbamoylethyl guar gum solutions showed non-Newtonian pseudoplastic behavior regardless of the %N. At a constant rate of shear, the apparent viscosity of carbamoylethyl guar gum solutions decreases with the increase in %N of the product.     

Rheological properties of barley β-glucan

Health benefits of cereal β-glucan are linked to its high viscosity. Although viscosity of β-glucan gum solutions has been reported previously, there are conflicting reports about its behavior at elevated temperatures. Therefore, the viscosity behavior of barley β-glucan gum obtained in a pilot plant (PP) or in a laboratory (LAB) was determined at different shear rates (1.29–129 s⁻¹) and temperatures (0.1–75 °C) in this study. Viscosity decrease with temperature was demonstrated for both gums and activation energy E_a was calculated from the Arrhenius equation. None of the fresh gum solutions exhibited thixotropic behavior at ≤1% (w/w) concentration, but the measurement demonstrated that increased shear rate is not applicable to polymer solutions of low viscosity. Information about rheological properties of β-glucan will lead to better understanding of its behavior under physiological and processing conditions.     

Synthesis of oxidized guar gum by dry method and its application in reactive dye printing

The aim of this study was to prepare oxidized guar gum with a simple dry method, basing on guar gum, hydrogen peroxide and a small amount of solvent. To obtain a product with suitable viscosity for reactive dye printing, the effects of various factors such as the amount of oxidant and solvent, reaction temperature and time were studied with respect to the viscosity of reaction products. The product was characterized by Fourier transform infrared spectroscopy, size exclusion chromatography, scanning electron microscopy and differential scanning calorimetry. The hydrated rate of guar gum and oxidized guar gum was estimated through measuring the required time when their solutions (1%, w/v) reached the maximum viscosity. The effects of the salt concentration and pH on viscosity of the resultant product were studied. The mixed paste containing oxidized guar gum and carboxymethyl starch was prepared and its viscosity was determined by the viscometer. The rheological property of the mixed paste was appraised by the printing viscosity index. In addition, the applied effect of mixed paste in reactive dye printing was examined by assessing the fabric stiffness, color yield and sharp edge to the printed image in comparison with sodium alginate. And the results indicated that the mixed paste could partially replace sodium alginate as thickener in reactive dye printing. The study also showed that the method was low cost and eco-friendly and the product would have an extensive application in reactive dye printing.     

Low viscosity hydrogel of guar gum: preparation and physicochemical characterization

Guar gum was cross-linked with glutaraldehyde and characterized by GPC, rheology, WADX, SEM and TGA. This guar gum is a galactomannan polysaccharide, that contains small amount of arabinose, glucose and uronic acid, besides galactose and mannose. The polymer has high molar mass, with Mw, Mn and Mv values of 2.0x10(6), 1.2x10(6) and 1.9x10(6)g/mol, respectively. The reticulation follows a slow process and lead to a viscosity increase of 40 times compared with the original gum solution. The final viscosity was similar to that of Hylan G-F 20, a hyaluronate derivative, commercially used in viscosupplementation treatment. The gel contains 95.6% of water and the amount of residual glutaraldehyde is much lower than the LD-50. Porous structure was detected by SEM and thermal stability was improved by the cross-linking. The low viscosity, the small amount of remained glutaraldehyde, and the thermal stability indicates that the guar hydrogel has potential to be applied as biomaterial with specific rheological requirements.     

Purification of guar gum for biological applications

Commercial guar gum (GG) was purified by four different methods and characterized by gel permeation chromatography (GPC), thermogravimetric analysis and the determination of monosaccharides composition, protein and copper content, turbidity, intrinsic viscosity and rheological parameters. The first method was based on enzymatic hydrolysis with porcine pancreatin. In the second method successive gum dissolution, centrifugation and precipitation with acetone and ethanol were carried out. Precipitation with Fehling solution was employed in the third method. In the fourth method, the gum was purified by method 2 and then by method 3. All methods led to a reduction in protein content, arabinose and glucose residues, considered as sugar contaminants, and also in intrinsic viscosity and molar mass. Total elimination of protein was only achieved by method 4. Using methods 3 and 4, the gum was contaminated with small amounts of Cu(II) from the Fehling solution. Methods 2 and 4 apparently provided purer guar gum. If the amount of protein is a crucial parameter in the biological application and the guar will be taken in low amounts, method 4 is recommended. Taking into account the purity, thermal stability, rheological parameters of the purified gum and also the cost and simplicity of the procedure, method 2 has wider biological application.     

Effect of magnesium and iron on the hydration and hydrolysis of guar gum

The effect that magnesium and iron have on the hydration and hydrolysis of guar gum at pH 12 was studied as a function of viscosity. It was found that small concentrations of magnesium do not affect the dissolution ratio of guar but significantly decrease hydrolysis at high temperatures. These results suggest that Mg(OH)(2) forms an adduct with the polysaccharide that prevents thermal hydrolysis of the guar. Viscosity measurements recorded in the presence of iron at pH 12 show that ferric iron inhibits hydration or dissolution of guar and may accelerate chain scission of fully hydrated guar when solutions are heated in an autoclave at 121 degrees C.     

Extensional properties of hydroxypropyl ether guar gum solutions

The extensional properties of 2-hydroxypropyl ether guar gum solutions were investigated using a capillary breakup extensional rheometer (CaBER). Optimization of the geometric parameters of this device allowed for the measurement of the characteristic relaxation times and the apparent extensional viscosities of a series of dilute to semidilute guar gum solutions. The measured relaxation times were compared with predicted Zimm relaxation times, assuming that the hydrophobically modified guar was in a good solvent. Good agreement was found at low concentrations (0.01 wt % approximately 0.17 c*, where c* is the polymer overlap concentration), and this technique allowed for relaxation times on the order of 1 ms to be measured for solutions with shear viscosities of 2 mPa.s. Both the shear and (apparent) steady-state extensional viscosities of this set of industrially relevant fluids exhibited two regions of dependency on polymer concentration: linear up to concentrations of 0.2 wt % ( c/ c* approximately 3) and power law thereafter, where interchain interactions became significant. The extracted relaxation times followed the same trend (i.e., having a near linear dependency on concentration up to 0.2 wt % and a power-law dependency on concentration up to 9 c*). The results indicate that the transition from dilute to semidilute behavior occurs at a nominal concentration of approximately 3 c* instead of c*. The results presented suggest that interchain interactions for this modified guar are weak overall, and the solutions investigated are absent of entanglements over the whole range of frequencies and concentrations explored ((0.17-9) c*).     

A comparison between the hot and cold water soluble fractions of two locust bean gum samples

Locust bean gum extracted from two carob flours from eastern and western Mediterranean sources were fractionated on the basis of their solubility in water. Weight-average molecular weights determined by sedimentation equilibrium were about 300 000 for both the hot water and cold water soluble fractions, whereas a commercial sample of guar gum had a molecular weight of 700 000. Their values were lower than would be predicted from Mark-Houwink relationships where molecular weights were originally determined by light scattering.

The hot water soluble fraction from the eastern Mediterranean flour showed unexpected rheological behaviour. It had an extremely high Huggins' constant and a different relationship between the coil overlap parameter and the zero shear rate viscosity compared with previously reported results for galactomannans. Both effects may be explained by the anomalously low intrinsic viscosity of this fraction when determined by a Huggins' extrapolation. The use of the Kraemer extrapolation gave significantly higher intrinsic viscosities for this particular sample. Gels formed from the two hot water soluble fractions with κ-carrageenan had similar rheological properties.     

Guar gum derivatives. Part I: Preparation and properties

O-(2-Hydroxyethyl), O-(2-hydroxypropyl) and O-carboxymethyl derivatives of guar gum have been prepared under different experimental conditions. Several properties such as moisture regain, rate of hydration, solubility, viscosity and rheology of these derivatives have been studied. The properties depend upon polysaccharide chain length, and the nature and degree of chemical modification. The effect of alkali and alkaline hydrogen peroxide on the properties of guar gum have also been studied.     

Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (ηsp)o-log c[η]o master curves

The viscosity in the low shear rate Newtonian domain of three biopolymers, locust bean gum, guar gum and xanthan gum was studied as a function of temperature and of polymer concentration in various aqueous solvents. The intrinsic viscosities [η]_o of both galactomannans are not modified in the presence of 10 or 40% sucrose. In this case, a master curve relating the Newtonian specific viscosity (η_sp)_o, to the reduced concentration c[η]_o is obtained and allows (in good agreement with theoretical conjectures), two critical concentrations C* and C** to be defined, from which the value of the expansion coefficient may be estimated. For xanthan, as expected for a polyelectrolyte, [η]_o depends strongly on salt concentration and on added sucrose and the results did not obey the above-mentioned master curve. However, it is shown that (η_sp)_o depends only on xanthan concentration whenC > C**, and then it is assumed that chain dimensions have attained their unperturbed values whatever the solvent. Considering that both types of chains, random coils (galactomannans) and semi-rigid (xanthan) should give the same (η_sp)_o-C[η]_o master curve for C > C** when [η]_o is replaced by its unperturbed counterpart [η]_θ, a method for estimating [η]_θ for the xanthan sample is proposed. In conclusion, the numerous exceptions to the widely accepted (η_sp)_o vs C[η]_o “universal” behaviour are mainly ascribed to significant differences in expansion coefficient values which depend on both the polymer and the solvent.     

Evaluation of guar gum derivatives as gelling agents for microbial culture media

Guar gum, a galactomannan, has been reported to be an inexpensive substitute of agar for microbial culture media. However, its use is restricted probably because of (1) its highly viscous nature even at high temperatures, making dispensing of the media to Petri plates difficult and (2) lesser clarity of the guar gum gelled media than agar media due to impurities present in guar gum. To overcome these problems, three guar gum derivatives, carboxymethyl guar, carboxymethyl hydroxypropyl guar and hydroxypropyl guar, were tested as gelling agents for microbial growth and differentiation. These were also evaluated for their suitability for other routine microbiological methods, such as, enumeration, use of selective and differential media, and antibiotic sensitivity test. For evaluation purpose, growth and differentiation of eight fungi and eight bacteria grown on the media gelled with agar (1.5%), guar gum (4%) or one of the guar gum derivatives (4%), were compared. All fungi and bacteria exhibited normal growth and differentiation on all these media. Generally, growth of most of the fungi was better on guar gum derivatives gelled medium than on agar medium. The enumeration carried out for Serratia sp. and Pseudomonas aeruginosa by serial dilution and pour plate method yielded similar counts in all the treatments. Likewise, the selective succinate medium, specific for P. aeruginosa, did not allow growth of co-inoculated Bacillus sp. even if gelled with guar gum derivatives. The differential medium, Congo red mannitol agar could not differentiate between Agrobacterium tumefaciens and Rhizobium meliloti on color basis, if gelled with guar gum or any of its derivatives However, for antibiotic sensitivity tests for both Gram-positive and -negative bacteria, guar gum and its derivatives were as effective as agar.     

Predicting the rheology of food biopolymers using constitutive models

Several constitutive models have been discussed to explain data for some foods in diluted and concentrated systems. Firstly, the theories of Rouse and Zimm, as well as rod-like theory, were used to study the conformation of the pectins in dilute solution. Among the dilute theories, the random coil theory of Zimm best explained the experimental data and suggested a certain level of intermolecular interaction present in the dilute pectin solution.

The Bird-Carreau constitutive theory with four empirical constants and zero shear limiting viscosity was used to describe the viscoelastic properties of the solutions of the guar, CMC/guar, glutenin, gluten and wheat flour doughs. The Bird-Carreau model was able to predict η and η′ in the high and low frequency regions for 1% guar solution. In the case of CMC/guar blend, the Bird-Carreau model explained steady shear and dynamic properties very well in the higher shear rate or frequency region of 1–100 s⁻¹. However, η″/ω does not tend to a zero shear constant value. The Bird-Carreau model also gave good predictions on the rheological properties of gluten and glutenin biopolymers in the free-flow region.

The polydisperse type, Doi-Edwards model, fits the experimental G′ and G″ better than the monodisperse model for 5% apple pectin dispersion. However, there is still a discrepancy between experimental and predicted values.     

Rheological study of interactions between non-ionic surfactants and polysaccharide thickeners used in textile printing

The influence of four non-ionic surfactants (isododecyl and cetyl polyoxyethylene ethers) on aqueous polysaccharide solutions (sodium alginate, guar gum, and sodium carboxymethyl guar), applicable for textile printing pastes, were studied via rheological measurements.

Rheology of polysaccharide–surfactant solutions in aqueous matrices is primarily governed by polymer content, which imparts marked shear-thinning and viscoelastic character to the system. Such properties are modulated in moderate but sensible way by changes in surfactant concentration or type. Above 3% surfactants addition to non-substituted guar gum solutions results in a significant impact leading to phase separation and a particular strongly associated phase is formed due to hydrogen bonds between ethylene oxy units from the surfactant and primary hydroxyl groups in guar.

A satisfactory fitting of viscosity data is obtained with both the Cross equation and the Roberts–Barnes–Carew model. The experimental results of mechanical spectra can be described quite satisfactory with both the Friedrich–Braun and the generalized Maxwell models.     

Prospective of guar gum and its derivatives as controlled drug delivery systems

Guar gum is a non-ionic polysaccharide that is found abundantly in nature and has many properties desirable for drug delivery applications. However, due to its high swelling characteristics in aqueous solution, the use of guar gum as delivery carriers is limited. Guar gum can be modified by derivatization, grafting and network formation to improve its property profile for a wide spectrum of biomedical applications. This review article is aimed at focusing the recent efforts and developments on guar gum and its derivatives as colon-specific, antihypertensive, protein and transdermal drug delivery systems. Based on the literatures reviewed, it is concluded that guar gum and its derivatives in the various forms such as coatings, matrix tablets, hydrogels and nano/microparticles can be exploited as potential carriers for targeted drug delivery.     

Irradiation depolymerized guar gum as partial replacement of gum Arabic for microencapsulation of mint oil

Spray dried microcapsules of mint oil were prepared using gum Arabic alone and its blends with radiation or enzymatically depolymerized guar gum as wall materials. Microcapsules were evaluated for retention of mint oil during 8-week storage during which qualitative changes in encapsulated mint oil was monitored using principal component analysis. The microcapsules with radiation depolymerized guar gum as wall material component could better retain major mint oil compounds such as menthol and isomenthol. The t(1/2) calculated for mint oil in microcapsules of gum Arabic, gum Arabic:radiation depolymerized guar gum (90:10), gum Arabic:enzyme depolymerized guar gum (90:10) was 25.66, 38.50, and 17.11 weeks, respectively. The results suggested a combination of radiation depolymerized guar gum and gum Arabic to show better retention of encapsulated flavour than gum Arabic alone as wall material.     

Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions

The concentration (c) and shear rate (γ) dependence of viscosity (η) has been studied for a wide range of random coil polysaccharide solutions, and the following striking generalities are observed:

1. 1. The transition from dilute to concentrated solution behaviour occurs at a critical concentration , when ‘zero shear’ specific viscosity (η_sp) ≈ 10. η_sp varies as c^1.4 for dilute solutions, and as c^3.3 for concentrated solutions.

2. 2. The shear rate dependence of viscosity, and frequency dependence of dynamic (oscillatory) viscosity are closely superimposable.

3. 3. Double logarithmic plots of against (where η₀ is ‘zero shear’ viscosity, and is the shear rate at which ) are essentially identical for all concentrated solutions studied, and thus the two parameters η₀ and completely define the viscosity at all shear rates of practical importance.

Departures from points 1 and 2, but not 3, are observed for concentrated solutions of locust bean gum, guar gum, and hyaluronate at low pH and high ionic strength and are attributed to specific intermolecular associations (‘hyperentanglements’) of longer timescale than non-specific physical entanglements.     

Viscoelastic properties of aqueous solutions of an exocellular polysaccharide from cyanobacteria

The viscoelastic properties of aqueous solutions of the exocellular polysaccharide of Cyanospira capsulata have been studied, over a wide range of polymer concentrations, using small deformation oscillatory, steady and transient shear methods. The viscoelastic spectra generally resemble those of an entangled network, although notable deviations can be observed in the low frequency dependence of G′ and G″. At higher polymer concentrations, the viscoelastic spectrum shows solid-like behaviour over a wide range of frequencies. The superposition of η^*(ω) and η( ) curves occurs only at low frequencies, at higher frequencies the slope of η^*(ω) is lower than that of η( ). By studying the time evolution of shear stress after the inception of a steady shear rate (stress overshoot), the recovery of non-linear properties after steady shearing flow is seen to occur after times of c. 10³ s (in the case of 1·1% w/v solutions).

The overall viscoelastic properties appear original in comparison with those of the two structurally limiting types of polysaccharide, the ‘ordered’ chain xanthan and the ‘random coil’ guar. A rationale for this ‘anomalous’ viscoelastic behaviour can be tentatively proposed in terms of flickering intermolecular cross-interactions between semi-flexible segments, which occur in addition to the usual topological constraints.     

Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method

The dependence of the dynamic viscoelastic parameters of carboxymethylcellulose (CMC), xanthan gum, and guar gum solutions on the angular frequency (ω) was compared with that of their viscosity (μ) on the shear rate (γ). In addition, the effect of these rheological properties on the maximum velocity through the pharynx, V _max, as measured by the ultrasonic pulse Doppler method, was investigated. The CMC and guar gum solutions examined were taken as a dilute solution and a true polymer solution, respectively. The xanthan gum solution was taken as a weak gel above 0.5% and a true polymer solution below 0.2%. The maximum velocity, V _max, of the thickener solutions correlated well with μ, the dynamic viscosity η′, and the complex viscosity η^*, especially those measured at γ or ω of 20–30 s^?1 (or rad/s) and above, suggesting that μ, η′, and η^* are suitable indexes for care foods of the liquid type for dysphagic patients.     

An anionic galactomannan polysaccharide gum from a newly-isolated lactose-utilizing bacterium. I. Strain description and gum characterization.

As part of an effort to obtain microorganisms able to produce polysaccharide gums from whey and whey permeate, soil samples from farm fields regularly treated with whey were screened for bacteria able to produce gums from lactose. The most promising organism isolated (ATCC 55046) is a facultative anaerobe, tentatively identified as a new Erwinia species on the basis of biochemical and morphological tests. The organism produces a polysaccharide gum from lactose and other sugars (herein named lactan gum) composed of mannose, galactose, and galacturonic acid with an approximate molar ratio of 5:3:2 and containing no organic acid modifying groups. The weight average molecular weight of the gum is approximately 7 x 10(6). Aqueous solutions of lactan gum exhibit shear-thinning and elastic flow behavior with an estimated power law model flow index of 0.26 at 1% (w/w) gum. The viscosity of aqueous 1% (w/w) lactan gum solutions is stable over a pH range of 2-11, being particularly stable in alkaline environments. Aqueous 1% (w/w) gum solutions at pH 5-11 show excellent thermostability, retaining at least 80% of the original viscosity after being heated to 121 degrees C for 15 min. These flow properties indicate potential industrial applications in food and nonfood products requiring a moderate degree of thickening, wet-end additives and coating agents for paper products, ceramics, detergents, and binders for building materials.