Rheological behaviours of guar gum derivatives with hydrophobic unsaturated long-chains
Minghua Zhang, Jianping He, Mingyu Deng, Peixin Gong, Xi Zhang, Minmin Fan, Ke Wang
Abstract
') curves of GG and its derivatives aqueous solutions cross at a specific frequency. This crossover frequency decreases with increasing sample concentration, indicating that the viscoelasticity is highly dependent on polymer concentration. In addition, when the molar substitution (MS) of the repeating sugar units in the guar gum derivatives is less than 0.08, the LGG solution showed more obvious solid-like rheological properties than the OGG and EGG solutions at the same concentration.
Topics & Concepts
GuarGuar gumRheologyChemistryThermogravimetric analysisFourier transform infrared spectroscopyViscoelasticityShear thinningDynamic mechanical analysisPolymer chemistryMaterials sciencePolymerChemical engineeringOrganic chemistryFood scienceComposite materialEngineeringPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems