Influence of mixing temperature on xanthan conformation and interaction of xanthan–guar gum in dilute aqueous solutions

Abstract: Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of mixing temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at mixing temperatures of 25 and 80°C, but a stronger synergistic interaction was observed at mixing temperature 80°C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both mixing temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80°C than at 25°C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar. [Copyright &y& Elsevier]