Premium
Chemical Modification of Guaran Gum Part I: Carboxymethylation in Aqueous Medium
Author(s) -
Kamel M.,
Abd ElThalouth I.,
Amer M. Abou,
Ragheb A.,
Nassar S. H.
Publication year - 1992
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19920441108
Subject(s) - aqueous solution , guar gum , shear thinning , solubility , chemistry , chemical modification , viscosity , apparent viscosity , chemical engineering , shear rate , polymer chemistry , materials science , organic chemistry , food science , composite material , engineering
Guar gum was isolated from the seeds and subjected to modification via carboxymethylation in aqueous medium. The modification increases its solubility in cold water, and increases the stability of its pastes to microorganisms. Regardless of the DS of these products, their aqueous solutions are characterized by non‐ Newton ian pseudoplastic behaviour, and their apparent viscosity at a constant rate of shear depends on the DS as well as the measuring temperature.