Miscibility studies of xanthan gum with gelatin in dilute solution

Miscibility of polysaccharide-based natural polymer, xanthan gum with gelatin in 0.1M NaCl medium was investigated using viscosity, ultrasonic, and refractive index technique. The effect of temperature on the miscibility was studied at 30 and 40°C. The interaction parameters "μ" and "...

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Bibliographic Details
Published in:Journal of applied polymer science 2008-08, Vol.109 (4), p.2491-2495
Main Authors: Basavaraju, K.C, Jayaraju, J, Rai, S.K, Damappa, T
Format: Article
Language:English
Subjects:
Applied sciences
blend
compatibility
Exact sciences and technology
FTIR
gelatin
Natural polymers
Physicochemistry of polymers
polysaccharide
Proteins
SEM
Starch and polysaccharides
xanthan gum
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Summary:Miscibility of polysaccharide-based natural polymer, xanthan gum with gelatin in 0.1M NaCl medium was investigated using viscosity, ultrasonic, and refractive index technique. The effect of temperature on the miscibility was studied at 30 and 40°C. The interaction parameters "μ" and "α" were calculated based on the Chee (Eur Polymer J 1990, 26, 423) and Sun et al. (Eur Polym J 1992, 28, 1259) approach. The obtained values indicated that the blend is miscible when the xanthan gum is 70% (V/V) or more at 30°C, and 40% (V/V) or more at 40°C. The corresponding variation of refractive index and ultrasonic velocity also supports the Sun et al. approach. The compatibility between these two polymers was further confirmed by SEM and FTIR.
ISSN:0021-8995
1097-4628
DOI:10.1002/app.27992