Preparation,Characterization and Anticoagulant Activity of Guar Gum Sulphate

Guar gum was chemically modified by sulphonation using chlorosulphonic acid (ClSO₃H) as a reagent. Effects of molar ratio of ClSO₃H to glucopyranosic unit (ClSO₃H/GU), reaction time and reaction temperature on the degree of sulphonation (DS) and molecular weight (Mw) of products were studied. The structures of guar gum sulphate were investigated by GPC, FT‐IR and UV‐Visible spectroscopy. Activated partial thromboplastin time (APTT) assay showed that the guar gum sulphate could inhibit the intrinsic coagulant pathway. The anticoagulant activity strongly depended on the DS and Mw of polysaccharides. DS>0.56 was essential for anticoagulant activity. The guar gum sulphate with the DS of 0.85 and the Mw of 3.40×10⁴ had the best blood anticoagulant activity.     

A High Performance Flocculating Agent and Viscosifiers Based On Cationic Guar Gum

The anionic, cationic and nonionic polymeric flocculants endowed with several distinguished characteristics are being increasingly applied for the treatment of industrial effluents, municipal and wastewater. For the treatment of highly negatively charged particle suspensions, cationic flocculants are more efficient. A new route to guar gum derivatives bearing cationic groups has been developed. A series of cationic guar gums (Cat GG) have been developed by incorporating a cationic moiety N- (3- Chloro-2- hydroxypropyl) trimethyl ammonium chloride (CHPTAC) onto the backbone of guar gum in presence of NaOH. The various grades of cationic guar gum have been characterized by elemental analysis, FTIR spectroscopy and intrinsic viscosity measurement. The flocculation characteristics of these cationic guar gums have been evaluated in silica suspension by jar test. It has been found that among the various grades of cationic guar gums, the one with longer CHPTAC chains shows better performance. The flocculation characteristics of this best performing cationic guar are compared with those of various commercially available flocculants in silica suspension. Their rheological investigations have also been undertaken.     

Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis

A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.     

Hydrophobic guar gum derivatives prepared by controlled grafting processes–Part II: rheological and degradation properties toward fracturing fluids applications

Introduction of polyalkoxyalkyleneamide grafts to guar gum produces new water soluble guar derivatives as described in an earlier publication. 10 In this paper, the rhelogical behavior of these products was explored in more detail at 25 and 65°C. In addition, the viscosity was measured at high temperatures (90 and 120°C) and pressure (150 psi) to partially simulate the down hole conditions of oil wells. Upon treatment with zirconium lactate, the cross‐linked hydrophobically‐modified CMG derivatives exhibited better high‐temperature stability and higher gel viscosities than the corresponding CMHPG derivatives. The cross‐linked gel viscosities indicate that gels will be capable of supporting a high proppant carrying capacity. To facilitate removal of the gels from the formation, the hydrophobically modified derivatives were treated with an enzyme breaker system which produced fragments capable of producing stable emulsions when extracted with toluene. Thus, the clean up process will be enhanced by emulsification of the gel fragments produced by the gel hydrolysis. The low viscosities of the linear derivatives, the rapid formation of high viscosity gels upon cross‐linking and generation of emulsifiers during the gel removal suggest that these new derivatives are good candidates for fracturing fluid applications. Copyright © 2007 John Wiley & Sons, Ltd.     

Selective chemical modifications of dextran

Specific modification of the reducing end group of dextran has been achieved using the reductive amination procedure and solvent systems designed to optimize polymer reactivity. Dextran fraction (with M _w ranging from 10,000 to 500,000 daltons) were derivatized with [¹⁴C]-octadecylamine in yields of up to 60% to afford the corresponding alkyl dextrans which are of interest as affinity ligands. Reactive dextran intermediates with terminal amine, carboxyl, and aldehyde functions were prepared using sodium cyanoborohydride and ammonium acetate, glycine, and glucosamine, respectively. The dextran glucosamine derivative was further modified by reductive amination with octadecylamine. Similarly, condensation of dextran with streptomycin produced a new type of cationic derivative bearing a terminal, branched saccharide residue. Other reducing-end modifications included nitroxide-spin labelling, covalent attachment to aminopropyl-activated glass beads, and a carbodiimide-mediated amidation of carboxyl—dextran. The reductive amination method was also applied to guar gum and locust bean gum.     

Some chemical and analytical aspects of polysaccharide modifications. II. A high-yielding,specific method for the chemical derivatization of galactose-containing polysaccharides: Oxidation with galactose oxidase followed by reductive amination

A versatile and high-yielding method was developed for specifically modifying galactose-containing polysaccharides, exemplified here by two representative galactomannans, guar gum 1 and locust bean gum 5 . Oxidation of the primary alcohol functions of 1 and 5 with galactose oxidase produced the corresponding aldehyde derivatives 2 and 6 which were subsequently derivatized in several ways. Reductive amination with sodium cyanoborohydride of 2 and 6 proceeded smoothly (60–90% yields) and led to stable amine derivatives ( 4 , 7–11 ), which included hydroxyalkylamine- ( 8 ), glycine- ( 9 ), and BSA- ( 11 ) derivatives. The cationic primary amine derivative 12 was similarly reductively alkylated with lactose to yield a product 13 with extended carbohydrate side chains. Oxidation of 2 produced the anionic carboxy derivative 14 , whereas reduction of 2 and 6 with sodium borodeuteride yielded the deuterium labeled neutral species 15 and 16 . The undegraded gums and some of their derivatives were studied by high resolution ¹³C-NMR (100.6 MHz) at 30°C, and the proposed chemical shift assignments were in good qualitative agreement with those of earlier studies. ESR spectroscopy was used to follow the chemical reactions and to derive information about the galactose distribution of 1 and 5 . Mean nearest neighbor distances (r?) between nitroxides attached to 1 and 5 were 1.36 nm (±5%) for 4 and 1.75 nm (±5%) for 7 . These r? values agree favorably with the structural models recently proposed elsewhere, excluding earlier suggestions of homogeneous galactose distributions or regularly alternating blocks of branched and unbranched mannose units. The solution properties, such as viscosity and salt- and organic solvent-compatibility, of some of the guar derivatives appear to be unique and interesting. An alternative oxidation procedure of the galactose residues of 1 and 5 with sodium periodate has been evaluated.     

羟丙基瓜尔胶在离子液体中的制备

本文以离子液体1-烯丙基-3-甲基咪唑氯盐(AmimCl)为反应介质,以氢氧化钠为催化剂合成了羟丙基瓜尔胶(HPG),并通过1H NMR确定了产品的摩尔取代度。探讨了水的用量、环氧丙烷的用量、反应温度和反应时间对摩尔取代度的影响。在水与瓜尔胶的质量比为1.7、氢氧化钠与瓜尔胶的质量比为5%、环氧丙烷与瓜尔胶的质量比为3.5、反应温度为60℃和反应时间为12h的条件下,摩尔取代度(MS)可以达到0.76。同时发现在不加催化剂NaOH的情况下,瓜尔胶在AmimCl中的羟丙基化反应同样可以发生,只是得到的HPG的MS相对较小。     

Kinetic investigations on the alkaline hydrolysis of tris-(1,10-phenenthroline)Fe(II) with guar gum–surfactant interactions

The kinetic investigations on the alkaline hydrolysis of tris-(1,10–phenanthroline)iron(II) has been explored spectrophotometrically in microheterogeneous environment at 301?K and ionic strength of 0.13?mol?L^?1. Guar gum, cationic amphiphiles, and their mixtures are used as the reaction environments to carry out the reaction. Guar gum decreases the rate of reaction, which indicates that Fe(II) complex may be trapped in the hydrophobic region of gum. Cationic amphiphile decreases the rate in the presence of guar gum. The extent of interaction between guar gum and amphiphile increases with the hydrophobic carbon chain length. The critical aggregation concentration (CAC) and critical micelle concentration (CMC) of the amphiphiles (cetyl trimenthyl ammonium bromide (CTAB), tetradecyl trimenthyl ammonium bromide (TTAB), dodecyl trimenthyl ammonium bromide (DTAB)) in the presence of guar gum have been determined with conductometry and tensiometry. All observations support either weak or strong interaction of cationic amphiphiles with guar gum. Activation parameters of the reaction in different environments have been determined which corroborate the rate data.     

Reduced aggregation and sedimentation of zero-valent iron nanoparticles in the presence of guar gum

Injection of nanoscale zero-valent iron (NZVI) is potentially a promising technology for remediation of contaminated groundwaters. However, the efficiency of this process is significantly hindered by the rapid aggregation of the iron nanoparticles. The aim of this study was to enhance the colloidal stability of the nanoparticles through the addition of the "green" polymer guar gum. We evaluated the properties of guar gum and its influence on the surface properties, particle size, aggregation, and sedimentation of iron nanoparticles. Commercial iron nanoparticles were dispersed in guar gum solutions, and their aggregation and sedimentation behaviors were compared to those of bare iron nanoparticles and commercial nanoparticles modified with a biodegradable polymer (polyaspartate). High performance size exclusion chromatography, charge titration, and viscosity assessment showed that guar gum is a high molecular weight polymer which is nearly neutrally charged, rendering it suitable for steric stabilization of the iron nanoparticles. Electrophoretic mobility measurements demonstrated the ability of guar gum to adsorb on the nanoparticles, forming a slightly negatively charged layer. Dynamic light scattering experiments were conducted to estimate the particle size of the different nanoparticle suspensions and to determine the aggregation behavior at different ionic strengths. Guar gum effectively reduced the hydrodynamic radius of the bare nanoparticles from 500 nm to less than 200 nm and prevented aggregation of the nanoparticles even at very high salt concentrations (0.5 M NaCl and 3 mM CaCl(2)). Sedimentation profiles of the different nanoparticle suspensions confirmed the improved stability of the iron nanoparticles in the presence of guar gum. The results strongly suggest that guar gum can be used to effectively deliver stabilized zero-valent iron nanoparticles for remediation of contaminated groundwater aquifers.     

Adsorption of guar gum onto quartz from dilute mixed electrolyte solutions

The effect of potassium, sodium, calcium, magnesium, and hydrogen cations on adsorption of guar gum onto quartz was investigated at natural pH. The role of the background ions was analyzed in terms of their water-structure making or breaking capabilities. In dilute solutions (0.01 mol/L) of structure-makers (NaCl, HCl, CaCl2, and MgCl2), the guar gum adsorption density did not change compared to the adsorption densities obtained in distilled water. Potassium, the only structure-breaking ion (chaotrope) among the tested cations, significantly enhanced guar gum adsorption. The results obtained in mixed electrolytes demonstrate that the strong structure-breaking properties of K+ overcome any contributions from weak structure making ions (kosmotropes), and guar gum adsorption remains at the levels observed in KCl alone. Only when strongly hydrated Mg2+ ions are mixed with KCl, the overall effect becomes additive and the influence of potassium is proportionally reduced by increasing concentrations of magnesium cations. In this approach, guar gum adsorption on quartz is viewed as a competition between polysaccharide and water molecules for silanol surface sites. The hydration of the quartz surface inhibits the adsorption process but the competition equilibrium, and hence polysaccharide adsorption, can be affected by the presence of chaotropes or kosmotropes.     

Comparative study of thermal degradation behavior of graft copolymers of polysaccharides and vinyl monomers

The thermal degradation of graft copolymers of both polysaccharides (guar gum and xanthan gum) showed gradual decrease in mass loss. Pure guar gum degraded about 95% but pure xanthan gum degraded about 76% up to 1173.15 K, while graft copolymers of guar gum and xanthan gum degraded only 65–76% up to 1173.15 K. Acrylic acid grafted guar gum and xanthan gum showing two-step degradation with formation of anhydride and ketonic linkage during heating, same pattern of degradation was found for xanthan gum-g-methacrylic acid. Guar gum-g-acrylamide degraded in single step and xanthan gum-g-acrylamide started to degrade above 448.15 K and it is a two-stage process and imparts thermal stability due to the formation of imide linkage with evolution NH₃. Guar gum-g-methacrylamide degraded in three steps due to the loss of NH₃ and CO₂ successively. 4-vinyl pyridine grafted both polysaccharides show single step degradation due to loss of pyridine pendent. N-vinyl formamide grafted guar gum and xanthan gum started to degrade at about 427.15 K, showed two-stage degradation process with the evolution of CO and NH₃ molecules while guar gum-g-(N-vinyl-2-pyrrolidone) degraded into two steps by the loss of pyrrolidone nucleus. Gum-g-2-acrylamido-2-methyl-1-propane sulfonic acid (AMPS) showed two-step degradation processes in two successive degradation steps, while xanthan gum-g-AMPS has started degradation at about 427.15 K and completed in five degradation steps. Overall, it was found that the grafted polysaccharides are thermally more stable than pure polysaccharides.     

INTERMOLECULAR AND INTRAMOLECULAR INTERACTIONS OF POLYMER GUAR GUM IN SOLUTIONS

The tetrahedral borate ion can crosslink with polymer guar gum in aqueous solutions. If the concentration of guar gum is less than 0.045 g/dL, the intramolecular interaction between guar gum and borate ion increases due to the formation of crosslinks. As a result, the polymer chains of guar gum in solution shrink in size and the reduced viscosity of polymer solution decreases accordingly. On the other hand, if the concentration of guar gum is greater than 0.045 g/dL, the intermolecular interaction becomes apparent due to the same reason. The polymer chains, therefore, associate together and the reduced viscosity of polymer solution increases considerably. According to this technique, the critical concentration c^＊, presented by de-Gennes, is determined successfully.     

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.     

EFFECT OF ANIONIC SURFACTANT UPON THE VISCOSITY OF POLYMER GUAR GUM SOLUTIONS

The reduced viscosity of polymer guar gum solutions containing a certain concentration of sodium dodecyl benzene sulfonate （SDBS） was measured. It has been found that the Huggins coefficient kH of polymer solutions is very sensitive to the concentration of the surfactant, CSDBS, in solutions. If CSDBS is lower than CMC, the critical micelle concentration of SDBS, kH increases rapidly with CSDBS. On the other hand, if CSDBS is larger than CMC, kH decreases rapidly with CSDBS. Comparatively, the intrinsic viscosity of polymer solution does not show a notable change with CSDBS. The experimental results indicate that the interchain association of polymer guar gum in solution is greatly associated with SDBS interacted with polymer chains through hydrogen bonds. However, the effect of SDBS upon the intrachain association of polymer guar gum solution is negligible, presumably due to the fact that guar gum is a slightly stiffened random-coil chain polymer.     

Effect of alkali metal cations on adsorption of guar gum onto quartz

The effect of cesium, potassium, sodium, and lithium cations on the adsorption of natural guar gum onto quartz was investigated. The role of these ions was analyzed in terms of their water structure-making or -breaking capabilities. In the presence of structure makers (Na+, Li+) the polymer adsorption density did not change compared to the adsorption levels observed in distilled water. However, in dilute solutions (0.01 N) of structure-breaking cations (Cs+, K+) the adsorption density of guar gum significantly increased, with potassium and cesium producing the same adsorption densities of the polymer. The resulting colloidal aggregation/dispersion equilibria in the quartz-guar gum system were discussed and mechanisms of guar gum-quartz interactions were also suggested. Assuming hydrogen bonding to be the driving adsorption mechanism, it was proposed that guar gum molecules compete with water for silanol surface sites. Structure-breaking cations disturb the interfacial water structure around the quartz particles thus allowing the polymer to more closely approach the quartz surface and interact with the surface groups.     

Preparation and characterization of cross-linked guar gum microspheres: optimization using factorial design

In the present work cross-linked guar gum microspheres were prepared for colon specific delivery of ornidazole. Development and optimization of guar gum microspheres for colonic drug delivery was carried out using a 2(4) factorial design based on four independent variables. Microspheres were prepared by emulsification method using glutaraldehyde as cross-linking agent. Morphology and surface characteristics of the formulations were determined by scanning electron microscopy. Particle size of the guar gum microspheres was determined by particle size analyzer. In vitro drug-release studies were performed in conditions simulating stomach-to-colon transit in the presence and absence of rat cecal contents. Only a small fraction of drug was released at acidic pH; however, the release of drug was found to be higher in the presence of rat cecal contents, indicating the susceptibility of guar gum matrix to colonic enzymes released from rat cecal contents. The significance of differences was evaluated by analysis of variance (ANOVA). Differences were considered statistically significant at p<0.05.     

Synthesis and characterization of guar gum‐graft‐polyacrylonitrile

Cerium(IV) mediated grafting of polyacrylonitrile on to guar gum was studied. Grafting parameters were studied gravimetrically, as a function of temperature, initiator concentration and Guar to acrylonitrile ratio. Higher temperatures resulted in higher monomer conversion and homopolymer formation. Both monomer conversion and extent of grafting increased with increase in cerium ion concentration in the range studied (0.91–9.12 mmol/l). Similar results were obtained with increase in monomer to guar gum ratio from 1 to 5. Grafting with this initiator was found to be generally good with high grafting efficiencies and low homopolymer formation for most experiments. The copolymers obtained were subjected to alkaline hydrolysis to convert nitrile groups in to carboxylic acid groups and the water absorbency of the resulting anionic guar gum was studied. Materials with water absorption up to 300 g/g could be obtained from this study. Copyright © 2003 John Wiley & Sons, Ltd.     

Unique properties of high viscosity gums

Guar gum, a galactomannan from the seed endosperm of the legume, Cyamopsis tetragonolobus, is an important food stabilizer used in a variety of food products ranging from sauces to ice cream. Two guars having viscosities 13-250% higher than conventional guars were studied. Viscosity, effect of shear rate on viscosity, synergy with xanthan gum, granulation, galactomannan content, molecular weight, and scanning electron microscopy of the guar types were evaluated. At equal usage levels of guar, the high viscosity type showed a higher viscosity alone and in combination with xanthan gum under all conditions tested. The high viscosity products have electron microscopic morphology that is more elongated and molecular weights which are greater than normal guars. These factors are discussed in light of the viscosity differences which exist between these products.     

Wettability of commercial starches and galactomannans

This paper describes the wettability of basic commercial polysaccharides: starches (potato PS, wheat WS, corn CS, tapioca TS, kuzu KS) and galactomannans (fenugreek gum FG, guar gum GG, tara gum TG, locust bean gum LBG). The study was conducted using the Washburn capillary rise method and thermal drying. This allowed one to determine the material constant C, contact angle θ, surface free energy of solid SFE, and initial moisture content M. The measured values of contact angle θ and surface free energy SFE indicated that potato starch (70.9°, 41.1?mN?·?m^?1) and wheat starch (88.4°, 30.2?mN?·?m^?1) were characterized by the highest and lowest wettability among the examined starches, respectively. In turn, the galactomannans were poorly wettable substances. Their contact angles θ were approximately equal to 90°, showing a slight increase with increasing substitution degree. The observed decrease in surface free energy SFE from 30 to 29.6?mN?·?m^?1 indicated a very minor hydrophobization of their surfaces. Material constant C was practically independent of temperature, and an increase in initial moisture content M in the examined starches and galactomannans proceeded according to the following schemes: CS?相似文献   

Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

Although the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying using various stabilizers, such as maltodextrin, guar gum, and lecithin. The microencapsulated RP were characterized by spectral (FT-IR and FT-Raman), mineral, structural, and antioxidant analyses. The FT-IR and FT-Raman band related to guar gum, lecithin, and maltodextrin dominated over the band characteristic of anthocyanins present in the cornflower petal powders. The main difference observed in the FT-Raman spectra was attributed to a shift of bands which is reflection of appearance of flavium cation forms of anthocyanins. The microencapsulated RP had total phenolic content of 21.6–23.4 mg GAE/g DW and total flavonoid content of 5.0–5.23 mg QE/g. The ABTS radical scavenging activity of the tested powders ranged from 13.8 to 20.2 EC₅₀ mg DW/mL. The reducing antioxidant power (RED) of the powders was estimated at between 31.0 and 38.7 EC₅₀ mg DW/mL, and OH^• scavenging activity ranged from 1.9 to 2.6 EC₅₀ mg DW/mL. Microencapsulated cornflower RP can be valuable additives to food such as sweets, jellies, puddings, drinks, or dietary supplements.