Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH

다국어 초록 (Multilingual Abstract)

<P><B>Abstract</B></P> <P>The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as well as in the presence of different pH levels were examined in dilute solution as a function of XG/GG mixing ratio (100/0, 75/25, 50/50, and 0/100). Experimental values of concentration (C) and relative viscosity (η<SUB>rel</SUB>) or specific viscosity (η<SUB>sp</SUB>) of gums in dilute solution were fitted to five models to determine [η] values of binary gum mixtures including individual gums. A [η] model (η<SUB>rel</SUB> =1+[η]C) of Tanglertpaibul and Rao is recommended as the best model to estimate [η] values for the binary gum mixtures with XG and GG as affected by NaCl, sucrose, and pH. Overall, the synergistic interaction of XG-GG mixtures in the presence of NaCl and sucrose showed a greatly positive variation between measured and calculated values of [η]. In contrast, the binary gum mixtures showed synergy only under an acidic condition (pH3). These results suggest that the NaCl and sucrose addition or acidic condition appears to affect the intermolecular interaction occurred between XG and GG at different gum mixing ratios.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Effect of NaCl, sucrose, and pH on [η] of binary gum mixtures at different mixing ratios were examined </LI> <LI> A [η] model (η<SUB>rel</SUB> = 1 + [η]C) was determined as the best model to estimate [η] values. </LI> <LI> Synergistic interaction for XG-GG mixtures was observed in the presence of NaCl and sucrose. </LI> <LI> Binary gum mixtures showed synergy only under an acidic condition (pH 3). </LI> <LI> The XG in the XG-GG mixture systems plays a role in controlling their [η] values. </LI> </UL> </P>