Synergistic studies of Cassia tora gum with xanthan and guar gum: Carboxymethyl synthesis of cassia gum-xanthan synergistic blend and characterization

Abstract

The present study describes the study of synergistic behavior of the Cassia tora (CTG) gum with xanthan gum (XG) and comparison with CTG and guar gum (GG) at varying temperatures. A carboxymethyl derivative of CTG: XG blend, having synergistic activity was synthesized and the reaction conditions were optimized using Taguchi's L′9 statistical design. The effect of solvent medium on the degree of substitution (DS) and the gelling property was also studied. The results reveal that synergistic interaction was found in the CTG: XG mixture whereas CTG: GG blend did not show synergistic behavior. The CTG: XG blend shows a highly viscous solution having 8371.9 cps viscosity at ambient temperature and gel is obtained by heating the blending solution and thereafter lowering the temperature. In continuum, an optimized carboxymethyl derivative (DS 0.16) also exhibits gelling properties. The carboxymethyl derivative was characterized by 1H NMR, FTIR spectroscopy and FESEM analysis. The synergistic action of gums may be utilized in food, cosmetics and pharmaceutical applications.