Abstract
Oxidation of polysaccharides leading to the cleavage of the C 2C 3 bond of the monosaccharide building blocks and formation of dialdehyde groups are difficult products to characterize by infrared (IR) and NMR spectral analysis, due to the formation of hemialdal and hemiacetal structures. A study of the thermal behavior (TGA, DTA and DTG) of a galactomannan (guar gum) and a series of its periodate oxidized products (1.2, 3.1, 13, 26.7 and 54.9% oxidation, based on periodate consumption) shows that thermal analysis is a sensitive tool for differentiating periodate oxidized products which have very similar IR spectra. The TG, DTG and DTA data showed that the samples belonged to three categories: those having low (3̃%) levels of oxidation; intermediate levels of oxidation (13–26%); and high levels of oxidation (26–54%), and each category had a characteristic profile.
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