Influence of the pyruvate content of xanthan on macromolecular association in solution

Abstract

The unusual increase in viscosity and pseudoplasticity often observed when salts are added to moderately concentrated aqueous solutions of xanthan gum is shown to arise from an increase in the extent of macromolecular association. The fractional change in viscosity on addition of KCl to salt-free 1% (w/v) solutions of purified polysaccharide in the K + salt form is found to be positive only when the degree of pyruvate substitution (fraction of side chains which carry pyruvate ketal substituents) exceeds ≈0.31. Above this value, the fractional change in viscosity increases with further increase in the degree of pyruvate substitution. These differences cannot arise from different degrees of conformational ordering, since the magnitude of the thermally induced order disorder transition (monitored by optical rotation at low ionic strength) is independent of pyruvate content. The temperature at the transition midpoint, however, falls with increasing degree of pyruvate substitution. This is attributed to destabilization of the ordered structure by intramolecular electrostatic repulsion between pyruvate groups, and stabilization through apolar interactions of acetate methyl groups. Viscosity-concentration relationships show changes of slope which mark the onset of macromolecular association. Association commences at lower concentrations when ionic strength and degree of pyruvate substitution are high. It is suggested that once electrostatic repulsions have been diminished at high ionic strength, association is promoted by intermolecular apolar interactions of pyruvate methyl groups, which are suitably near the periphery of the helical conformation.