Effect of molecular weight on the ability of guar gum to enhance "weak gel" rheology of microdispersed oxidised cellulose (MDOC)
| 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.date.updated | 2017-05-15T11:46:13Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.carbpol.2017.04.039 | |
| dc.identifier.endpage | 397 | en |
| dc.identifier.issn | 0144-8617 | |
| dc.identifier.journaltitle | Carbohydrate Polymers | en |
| dc.identifier.startpage | 393 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/3964 | |
| dc.identifier.volume | 169 | 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 |
