Rheological Modeling of Interaction Existing between Synergistic Combination of Gum Arabic and Khaya senegalensis
David E. Arthur, Eddy O. Nnabuk, Casimir E. Gimba, Lamis Madaki, Adebiyi Adedayo, Alhassan I. Sani
International Research Journal of Pure and Applied Chemistry · pp. 160–173 · Published 3 Feb 2015
10.9734/IRJPAC/2015/13207Abstract
An Ubbelohde viscometer was used to study the miscibility properties of Khaya senegalensis (KS gum) and Acacia senegal (AS gum) blends in dilute solution when the blends were subjected temperature rise, increase in concentration and as well as on effect of some inorganic salts. The intrinsic viscosity and the elasticity of the gums were evaluated. Molecular conformation of the blend AS-KS was also assessed by the power law and 20% AS–80% KS blend was found to exhibit the strongest attraction between Khaya gum and gum Arabic molecules since the blend had the highest value of intrinsic viscosity value determined, while 60% AS–40% KS blend had the least attraction as evidenced by the polymer miscibility coefficient a, the elastic component and a positive Huggins coefficient Km found to be less than one, which indicates absence of aggregation in the blend. The power-law model was successfully employed in the predicting the molecular conformation of AS and KS in dilute solution as they were found to have random coil conformation. Their hydrodynamic interaction value bm1 indicates that the blends become more soluble in water when more concentration of gum Arabic is added to the blends. The power-law coefficient b was found to have an indirect relationship with a rising addition of the KS fraction in the blends, suggesting a more flexible AS-KS complex dependent on KS. FTIR and other analysis were carried out, these includes rheological study on the gum with corresponding effects from increased temperature and effects of salts.
References (22)
- 1 The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on Concentration [DOI]
- 2 Molecular Weights of Celluloses and Cellulose Derivates [DOI]
- 3 Rheology of Xanthan Gum: Salt, Temperature, and Strain Effects in Oscillatory and Steady Shear Experiments [DOI]
- 4 THE VISCOSITY OF DILUTE SOLUTIONS OF LONG-CHAIN MOLECULES. I1,2 [DOI]
- 5 Rheological study of xanthan and locust bean gum interaction in dilute solution [DOI]
- 6 Criterion of polymer-polymer miscibility determined by viscometry [DOI]
- 7 The viscosity slope constant k′—ternary systems: Polymer–polymer–solvent [DOI]
- 8 Non-linear viscoelasticity of polysaccharide solutions. 2: Xanthan polysaccharide solutions [DOI]
- 9 Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates [DOI]
- 10 Rheology of polysaccharide systems [DOI]
- 11 Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins [DOI]
- 12 Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum [DOI]
- 13 Rheology of decolorized hsian-tsao leaf gum in the dilute domain [DOI]
- 14 Variations in the amino acid composition of xylem sap of Betula pendula Roth. trees due to remobilization of stored N in the spring [DOI]
- 15 A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albumin [DOI]
- 16 Conformational Role of Xanthan in its Interaction with Locust Bean Gum [DOI]
- 17 Evaluation of the suspending properties of Abizia zygia gum on sulphadimidine suspension [DOI]
- 18 Viscosities and thermodynamics of viscous flow of some binary mixtures at different temperatures [DOI]
- 19 STUDIES ON SOME PHYSICOCHEMICAL PROPERTIES OF KHAYA SENEGALENSIS GUM
- 20 Melt Rheology of Ethylene Propylene Diene Rubber Modified with Phosphorylated Cashew Nut Shell Liquid Prepolymer
- 21 Determination of the Intrinsic Viscosity of Native Potato Starch Solutions [DOI]
- 22 Plant gums of the genus Khaya. Part IV. Major component of Khaya ivorensis gum [DOI]
Cited by 2
Ali Alghooneh, Fataneh Behrouzian, Seyed M.A. Razavi · Emerging Natural Hydrocolloids · 2019
Showing 1 of 2 known citations — external sources report more than can currently be individually listed.
Related research
- Food and Health Potentials of Exopolysaccharides Derived from Lactobacilli — shares topic coverage
- Analysis of Volatile Compounds, Amino Acid Catabolism and Some Technological Properties of Enterococcus faecalis Strain SLT13 Isolated from Artisanal Tunisian Fermented Milk — shares topic coverage
- Biochemical, Nutritional and End Use Perspectives of Wheat Grass as Potential Dietary Supplement — shares topic coverage
- Rheological and Microcirculation System Disorders in Experimental Hyperthyroidism — shares topic coverage
- Preparation and Evaluation of Pan Bread Made with Wheat Flour and Psyllium Seeds for Obese Patients — shares topic coverage
Article metrics
Real usage data collected on this platform.
82
Page views
0
PDF downloads
67
Outbound clicks
2
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.