Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum
Dialdehyde cross-linking guar gum (DCLGG), as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temper...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2016/6482461 |
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| _version_ | 1849397078795485184 |
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| author | Tang Hongbo Li Yanping Zhang Wen Dong Siqing |
| author_facet | Tang Hongbo Li Yanping Zhang Wen Dong Siqing |
| author_sort | Tang Hongbo |
| collection | DOAJ |
| description | Dialdehyde cross-linking guar gum (DCLGG), as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temperature, reaction time, pH, amount of sodium periodate, and amount of ethanol were optimized by the response surface methodology in order to obtain the regression model of the oxidization. The covalent binding of L-asparagine onto the surfaces of DCLGG was further investigated. The results showed that the best technological conditions for preparing DCLGG were as follows: reaction temperature = 40°C, reaction time = 3.0 h, pH = 4.0, and amount of ethanol = 74.5%. The swelling power of DCLGG was intermediate between cross-linking guar gum and dialdehyde guar gum. The cross-linking and dialdehyde oxidization reduced the viscosity of GG. The cross-liking reduced the melting enthalpy of GG. However, the oxidization increased melting enthalpy of ACLGG. The thermal stability of GG was increased by cross-linking or oxidization. The variation of the onset decomposition temperature and end decomposition temperature of GG was not consistent with thermal stability of GG. L-asparagine could be chemically bound well by DCLGG through forming Schiff base under the weak acidity. The maximum adsorption capacity of L-asparagine on DCLGG with aldehyde content of 56.2% reached 21.9 mg/g. |
| format | Article |
| id | doaj-art-a8a263d700ed4fd68d0dc093922713d6 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-a8a263d700ed4fd68d0dc093922713d62025-08-20T03:39:09ZengWileyInternational Journal of Polymer Science1687-94221687-94302016-01-01201610.1155/2016/64824616482461Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar GumTang Hongbo0Li Yanping1Zhang Wen2Dong Siqing3Science School, Shenyang University of Technology, Shenyang 110870, ChinaScience School, Shenyang University of Technology, Shenyang 110870, ChinaScience School, Shenyang University of Technology, Shenyang 110870, ChinaScience School, Shenyang University of Technology, Shenyang 110870, ChinaDialdehyde cross-linking guar gum (DCLGG), as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temperature, reaction time, pH, amount of sodium periodate, and amount of ethanol were optimized by the response surface methodology in order to obtain the regression model of the oxidization. The covalent binding of L-asparagine onto the surfaces of DCLGG was further investigated. The results showed that the best technological conditions for preparing DCLGG were as follows: reaction temperature = 40°C, reaction time = 3.0 h, pH = 4.0, and amount of ethanol = 74.5%. The swelling power of DCLGG was intermediate between cross-linking guar gum and dialdehyde guar gum. The cross-linking and dialdehyde oxidization reduced the viscosity of GG. The cross-liking reduced the melting enthalpy of GG. However, the oxidization increased melting enthalpy of ACLGG. The thermal stability of GG was increased by cross-linking or oxidization. The variation of the onset decomposition temperature and end decomposition temperature of GG was not consistent with thermal stability of GG. L-asparagine could be chemically bound well by DCLGG through forming Schiff base under the weak acidity. The maximum adsorption capacity of L-asparagine on DCLGG with aldehyde content of 56.2% reached 21.9 mg/g.http://dx.doi.org/10.1155/2016/6482461 |
| spellingShingle | Tang Hongbo Li Yanping Zhang Wen Dong Siqing Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum International Journal of Polymer Science |
| title | Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum |
| title_full | Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum |
| title_fullStr | Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum |
| title_full_unstemmed | Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum |
| title_short | Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum |
| title_sort | synthesis optimization property characterization and application of dialdehyde cross linking guar gum |
| url | http://dx.doi.org/10.1155/2016/6482461 |
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