A rheological study of the order-disorder conformational transition of xanthan gum.
The rheological properties of a moderately concentrated solution of xanthan gum in both the ordered and the disordered state have been studied. Oscillatory shear, steady shear flow, and extensional flow experiments have been performed at different temperatures, covering the order-disorder transition determined by differential scanning calorimetry (DSC). The principle of time/temperature superposition was applied to the xanthan solutions for the different types of flow. Although a master curve covering six decades of frequency could be obtained for the storage modulus over the entire investigated temperature range, less agreement was found for the other modulus. This indicates that the order-disorder transition reflects changes on the molecular scale and slight modification of the physical network structure. To the authors' knowledge, this is the first time that this transition has been observed using these different rheological techniques.
Pelletier
E
E
North East Wales Institute, Centre for Water Soluble Polymers, PP 21, Plas Coch, Wrexham LL11 2AW, UK.
Viebke
C
C
Meadows
J
J
Williams
P A
PA
D002236:Carbohydrate Conformation; D007700:Kinetics; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology / Q000379:methods; D012965:Sodium Chloride; D012996:Solutions; D013314:Stress, Mechanical; D013816:Thermodynamics; D014783:Viscosity; D014867:Water
D011135:Polysaccharides, Bacterial; D012996:Solutions; D014867:Water; D012965:Sodium Chloride; C002563:xanthan gum