Salt and Temperature Effects on Xanthan Gum Polysaccharide in Aqueous Solutions.

ABSTRACT: Xanthan gum (XG) is a carbohydrate polymer with anionic properties that is widely used as a rheology modifier in various applications, including foods and petroleum extraction. The aim was to investigate the effect of Na⁺, K⁺, and Ca²⁺ on the physicochemical properties of XG in an aqueous solution as a function of temperature. Huggins, Kraemer, and Rao models were applied to determine intrinsic viscosity, [η], by fitting the relative viscosity (η_rel) or specific viscosity (η_sp) of XG/water and XG/salt/water solutions. With increasing temperature in water, Rao 1 gave [η] the closest to the Huggins and Kraemer values. In water, [η] was more sensitive to temperature increase (~30% increase in [η],

SUBMITTER: Nsengiyumva EM 

PROVIDER: S-EPMC10778890 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature