Skip to main content
SpringerLink
Log in

Preparation and properties of partially hydrolyzed cross-linked guar gum

  • Original Paper
  • Published:
Polymer Bulletin Aims and scope Submit manuscript

Abstract

There has been a growing interest in the modification of guar gum to improve its properties and enlarge its application. The aim of this study was to prepare partially hydrolyzed cross-linked guar gum with a composite modification method, based on guar gum, hydrochloric acid, epichlorohydrin and solvent. To obtain a product with suitable properties for other fields, the effects of various factors such as reaction time, reaction temperature, pH, the amount of ethanol and cross-linking agent on the cross-linking degree of partially hydrolyzed cross-linked guar gum were studied. The stability of the hot paste viscosity, cold paste viscosity, acid resistance, alkali resistance, retrogradation, freeze–thaw stability and swelling power were determined. The product was characterized by differential scanning calorimetry. The sedimentation volume method was selected to determine the cross-linking degree of the product. The best conditions for preparing partially hydrolyzed cross-linked guar gum were: reaction temperature 50 °C, reaction time 4 h, the amount of ethanol 58 %, pH 10.5. After guar gum was modified by acid, or cross-linked by epichlorohydrin, its freeze–thaw stability and expansion capability decreased, but its acid resistance, alkali resistance, cold paste stability and hot paste viscosity stability were improved.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9

Similar content being viewed by others

References

  1. Anekant J, Yashwant G, Sanjay KJ (2007) Perspectives of biodegradable natural polysaccharides for site-specific drug delivery to the colon. J Pharm Pharmaceut Sci 10(1):86–128

    Google Scholar 

  2. Oliveira NM, Dourado FQ, Peres AM, Silva MV, Maia JM, Teixeira JA (2011) Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese. Food Bioprocess Technol 4(8):1414–1421

    Article  CAS  Google Scholar 

  3. Dürig T, Fassihi R (2002) Guar-based monolithic matrix systems: effect of ionizable and nonionizable substances and excipients on gel dynamics and release kinetics. J Control Release 80:45–56

    Article  Google Scholar 

  4. Manjanna KM, Pramod Kumar TM, Shivakumar B (2010) Natural polysaccharide hydrogels as novel excipients for modified drug delivery systems: a review. Int J Chem Tech Res 2(1):509–525

    CAS  Google Scholar 

  5. Chudzikowski RJ (1971) Guar gum and its application. J Soc Cosmet Chem 22:43–60

    CAS  Google Scholar 

  6. Nandhini Venugopal K, Abhilash M (2010) Study of hydration kinetics and rheological behaviour of guar gum. Int J Pharm Sci Res 1(1):28–39

    CAS  Google Scholar 

  7. Wang Q, Ellis PR, Ross-Murphy SB (2003) Dissolution kinetics of guar gum powders-II. Effects of concentration and molecular weight. Carbohydr Polym 53:75–83

    Article  CAS  Google Scholar 

  8. Rongchun X, Mingzhu C, Jianming C, Nan Z, Gang W (2005) Synthesis of hydroxypropyl guar gum by phase transfer catalysis. Chin Chem Lett 16(4):545–546

    Google Scholar 

  9. D’Melo D, Sabnis A, Shenoy MA, Kathalewar M (2012) Preparation of acetylated guar gum: unsaturated polyester composites and effect of water on their properties. Curr Chem Lett 1:147–156

    Article  Google Scholar 

  10. Gong H, Liu M, Zhang B, Cui D, Gao C, Ni B, Chen J (2011) Synthesis of oxidized guar gum by dry method and its application in reactive dye printing. Int J Biol Macromol 49(5):1083–1091

    Article  CAS  Google Scholar 

  11. Zahran MK, Mahmoud RI, EI Rafie MH (1004) Utilization of partially methylated polyacrylamide guar gum in pigment printing. Res J Text Appar 11(2):41–48

    Google Scholar 

  12. Yoon SJ, Chu DC, Juneja LR (2008) Chemical and physical properties, safety and application of partially hydrolyzed guar gum as dietary fiber. J Clin Biochem Nutr 42(1):1–7

    Article  CAS  Google Scholar 

  13. Prabaharan M (2011) Prospective of guar gum and its derivatives as controlled drug delivery systems. Int J Biol Macromol 49(2):117–124

    Article  CAS  Google Scholar 

  14. Mazhar P, Ngn Swamy (2008) Derivatization of guar to sodium carboxy methyl hydroxypropyl derivative; characterization and evaluation. Pak J Pharm Sci 21(1):40–44

    Google Scholar 

  15. Sharma R (2005) Guar gum grafting and its application in textile. Asian J Exp Sci 19(2):77–81

    CAS  Google Scholar 

  16. Wang W, Wang A (2009) Synthesis, swelling behaviors, and slow-release characteristics of a guar gum-g-poly(sodium acrylate)/sodium humate superabsorbent. J Appl Polym Sci 112:2102–2111

    Article  CAS  Google Scholar 

  17. Wenbo W, Aiqin W (2010) Advance in ecological environment functional materials and ion industry. Adv Mater Res 96:177–182

    Article  Google Scholar 

  18. Hongbo T, Yanping L, Min S, Wang X (2012) Preparation and property of cross-linking guar gum[J]. Polym J 44(3):211–216

    Article  Google Scholar 

  19. Raina CS, Singh S, Bawa AS, Saxena DC (2006) Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. Eur Food Res Technol 223:561–570

    Article  CAS  Google Scholar 

  20. Tattiyaku J, Pradipasena P, Asavasaksakul S (2007) Taro Colocasia esculenta (L.) Schott amylopectin structure and its effect on starch functional properties. Starch/Stärke 59:342–347

    Article  Google Scholar 

  21. Xiao-yan S, Qi-he C, Hui R, Guo-qing H, Qiong X (2006) Synthesis and paste properties of octenyl succinic anhydride modified early Indian rice starch. J Zhejiang Univ Sci B 7:800–805

    Article  Google Scholar 

  22. Kwang YL, Suyong L, Hyeon GL (2010) Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch. Food Sci Biotechnol 19:1333–1340

    Article  Google Scholar 

  23. Yuan RC, Thompson DB (1998) Freeze thaw stability of three waxy maize starch pasted measured by centrifugation and calorimetry. Cereal Chem 74:571–573

    Article  Google Scholar 

  24. Sobolewska-Zielińska J, Fortuna T (2010) Retrogradation of starches and maltodextrins of origin various. Acta Sci Pol Technol Aliment 9:71–81

    Google Scholar 

  25. Miles MJ, Morris VJ, Ring SG (1984) Some recent observations on the retrogradation of amylose. Carbohydr Polym 4:73–77

    Article  CAS  Google Scholar 

  26. Jacobson M, Obanni M, Bemiller JN (1997) Retrogradation of starches from different botanical sources. Cereal Chem 74:511–518

    Article  CAS  Google Scholar 

  27. Ward KEJ, Hoseney RC, Seib PA (1994) Retrogradation of amylopectin from maize and wheat starches. Cereal Chem 71:150–155

    CAS  Google Scholar 

  28. Atwell WA, Hood LF, Lineback DR, Varriano-Martson E, Zobel HF (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33:306–311

    Google Scholar 

  29. Lim HS, BeMiller JN, Lim ST (2003) Effect of dry heating with ionic gums at controlled pH on starch paste viscosity. Cereal Chem 80:198–202

    Article  CAS  Google Scholar 

  30. Wang Q, Ellis PR, Ross-Murphy SB (2000) The stability of guar gum in an aqueous system under acidic conditions. Food Hydrocoll 14:129–134

    Article  CAS  Google Scholar 

  31. Alummoottil NJ, Korappati S, Moothandasseri SS, Revamma R, Subramoney NM (2005) Gelatinisation properties of cassava starch in the presence of salts, acids and oxidising agents. Starch/Stärke 57:547–555

    Article  Google Scholar 

  32. Amani NG, Kamenan A, Rolland-Sabaté A, Colonna P (2005) Stability of yam starch gels during processing. Afr J Biotechnol 4:94–101

    CAS  Google Scholar 

  33. Ogungbenle HN (2007) Effect of Chemical Modification on Starch of Some Legume Flours. Pak J Nutr 6:167–217

    Article  Google Scholar 

  34. Nur A, Purwiyatno H (2010) Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification. Int Food Res J 17:961–968

    Google Scholar 

  35. Dzogbefia VP, Ofosu GA, Oldham JH (2008) Physicochemical and pasting properties of cassava starch extracted with the aid of pectin enzymes produced from Saccharomyces cerevisiae ATCC52712. Sci Res Essay 3:406–409

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Science School, Shenyang University of Technology, Shenyang, 110870, People’s Republic of China

    Tang Hongbo, Li Yanping & Dong Siqing

  2. Library, Shenyang Aerospace University, Shenyang, 110136, People’s Republic of China

    Sun Min

Authors
  1. Tang Hongbo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sun Min
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Li Yanping
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Dong Siqing
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Tang Hongbo.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hongbo, T., Min, S., Yanping, L. et al. Preparation and properties of partially hydrolyzed cross-linked guar gum. Polym. Bull. 70, 3331–3346 (2013). https://doi.org/10.1007/s00289-013-1025-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00289-013-1025-x

Keywords

Search

Navigation