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Structure and properties of water‐soluble p ‐carboxybenzyl polysaccharide derivatives
Author(s) -
Ebringerová A.,
Hromádková Z.,
Malovíková A.,
Sasinková V.,
Hirsch J.,
Sroková I.
Publication year - 2000
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 - 10.1002/1097-4628(20001107)78:6<1191::aid-app30>3.0.co;2-u
Subject(s) - amylose , rheology , rheometry , pectin , amylopectin , chemistry , surface tension , polysaccharide , viscosity , starch , xylan , polymer chemistry , intrinsic viscosity , chemical engineering , organic chemistry , materials science , polymer , composite material , thermodynamics , food science , physics , engineering
A series of water‐soluble and water‐insoluble heteroxylans, citrus pectin, and both starch components, amylose and amylopectin, were hydrophobically modified by introducing low amounts of p ‐carboxybenzyl groups at constant reaction conditions. The achieved degree of substitution ranged from 0.03 to 0.22. The derivatives were characterized by chemical and spectral analyses. They exhibited tensioactive properties evaluated by various surface‐activity tests. The results indicate a weak surface tension‐lowering effect and low foamability of all derivatives. However, significant emulsifying and protein foam‐stabilizing effects were found for most of the studied derivatives, the most pronounced for the modified pectin and acidic xylans. The rheological behavior of the derivatives was investigated by rotational and oscillation rheometry. The results indicated that the hydrophobic interactions lowered significantly the apparent viscosity of the xylan dispersions and introduced changes, particularly in their flow properties. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 78: 1191–1199, 2000