Abstract
The preparation and properties of crosslinking guar gum (GG) were studied by using ethanol as a solvent, epichlorohydrin as a crosslinking agent and sodium hydroxide as a catalyst. Some factors affecting the crosslinking degree of the crosslinked GG were investigated: reaction time, reaction temperature, amount of crosslinking agent, pH and solvent concentration. The sedimentation volume method was selected to determine the crosslinking degree of the crosslinked GG. The crosslinking degree was obviously influenced by the pH, reaction temperature and the crosslinking agent. The crosslinking improved alkali and acid resistance, retrogradation and viscosity stability of GG. The crosslinked GG has a significantly narrower melting transition as compared with GG.
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Hongbo, T., Yanping, L., Min, S. et al. Preparation and property of crosslinking guar gum. Polym J 44, 211–216 (2012). https://doi.org/10.1038/pj.2011.117
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DOI: https://doi.org/10.1038/pj.2011.117
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