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Miscibility of blends of Aeromonas gum or Erwinia gum with other polysaccharides
Author(s) -
Yang Guang,
Zhang Lina,
Feng Wenfan,
Iijima Hideki,
Tsuchiya Hiromichi
Publication year - 1999
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/(sici)1097-4628(19990822)73:8<1387::aid-app5>3.0.co;2-5
Subject(s) - xanthan gum , miscibility , natural gum , aqueous solution , polysaccharide , pectin , polymer blend , materials science , chemical engineering , chemistry , polymer , polymer chemistry , rheology , organic chemistry , composite material , food science , copolymer , engineering
Aeromonas (A) gum and Erwinia (E) gum are acidic heteropolysaccharides, which exist in water as expanded chains caused by the electrostatic repulsion between the charged groups. A modified approach, which was suggested to estimate miscibility of stiff polymer in our previous study, was used to determine miscibility parameter μ for blends between A gum or E gum with other polysaccharides, by using viscometry in aqueous 0.1 M NaCl solution. When weight ratios of E gum/pectin were in the range of 3 : 7 ∼ 7 : 3, the blends in aqueous solution are miscible. The blends of A gum/xanthan, A gum/pectin, and E gum/xanthan in aqueous solution are obviously immiscible. When the weight fraction ( w 2 ) of A gum or E gum in the mixture solution is 0.7, the μ predicts that the miscibility of blend films was on the order of E gum/pectin > E gum/xanthan > A gum/pectin > A gum/xanthan. These results are in good agreement with those observed by scanning electron microscopy and Fourier transform IR. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 73: 1387–1395, 1999