Abstract
Guar gum (GG) was crosslinked with increasing amounts of glutaraldehyde (GA). The resulting crosslinked products were analyzed by differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA) and wide-angle X-ray diffraction (WAXD) to determine the influence of crosslinking on the polysaccharide structure. Each crosslinked product thermogram was characterized by two or three sharp endothermic peaks and a wide exothermic peak, with the latter indicating that a decomposition chain reaction occurred. It was observed that: (a) crosslinking altered the structure of GG; (b) the thermal stability of crosslinked GG depended on the amount of GA used with excess amount of the crosslinker reducing the stability of crosslinked GG; (c) the reaction of GG with GA occurred either by inter- or intra-crosslinking, depending on the amount of GA used; (d) crosslinking of GG with GA resulted in the formation of new regions in the polysaccharide, characterized by modified structures, whose abundance and density were crosslinker concentration dependent.
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