Effect of molecular weight on the ability of guar gum to enhance "weak gel" rheology of microdispersed oxidised cellulose (MDOC)

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dc.contributor.author Xie, Xuehai
dc.contributor.author Agoub, Agoub A.
dc.contributor.author Morris, Edwin R.
dc.date.accessioned 2017-05-15T11:53:38Z
dc.date.available 2017-05-15T11:53:38Z
dc.date.issued 2017-04-21
dc.identifier.citation Xie, X., Agoub, A. A. and Morris, E. R. (2017) 'Effect of molecular weight on the ability of guar gum to enhance “weak gel” rheology of microdispersed oxidised cellulose (MDOC)', Carbohydrate Polymers, 169, pp. 393-397. doi: 10.1016/j.carbpol.2017.04.039 en
dc.identifier.volume 169 en
dc.identifier.startpage 393 en
dc.identifier.endpage 397 en
dc.identifier.issn 0144-8617
dc.identifier.uri http://hdl.handle.net/10468/3964
dc.identifier.doi 10.1016/j.carbpol.2017.04.039
dc.description.abstract MDOC comprises small, essentially insoluble, particles which associate to form “weak gel” networks at concentrations above ∼4 wt%. Association is promoted by guar gum, causing an increase in G′ at low levels of addition and a decrease at higher concentrations, due to excessive aggregation of the MDOC particles. For guar gum samples with molecular weights ranging from ∼60 to ∼1800 kDa, we found that the concentration required to give maximum G′ for 5 wt% dispersions of MDOC increased systematically from ∼0.005 wt% for the lowest molecular weight to ∼0.3 wt% for the highest. We propose that guar gum drives self-association of MDOC to reduce enthalpically-unfavourable (segregative) interactions between the two materials, and that large coils are less effective than smaller ones because a higher proportion of chain sequences are buried in the interior of the coil, where they cannot make segmental contacts with the MDOC particles. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Oxidised cellulose en
dc.subject MDOC en
dc.subject Oscillatory rheology en
dc.subject Segregative interactions en
dc.subject Thermodynamic incompatibility en
dc.subject Weak gel en
dc.title Effect of molecular weight on the ability of guar gum to enhance "weak gel" rheology of microdispersed oxidised cellulose (MDOC) en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Edwin Morris, Pensioners, University College Cork, Cork, Ireland. +353-21-490-3000 Email: ed.morris@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher, en
dc.check.date 2018-04-21
dc.date.updated 2017-05-15T11:46:13Z
dc.description.version Accepted Version en
dc.internal.rssid 395124897
dc.description.status Peer reviewed en
dc.identifier.journaltitle Carbohydrate Polymers en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress ed.morris@ucc.ie en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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