A chemical modified polysaccharide hydroxylpropyl giar (HPG) derived from the guar which is a galactomannan polysaccharide obtained from seed endosperm was used to investigate the chemical cross-linked gelation. The backbone of HPG consists of 1,4 linked β-D-mannopyranosyl (4C1 chair conformation) residues to form a polymer chain with irregular and incomplete pendant 1,6 linked α-D-galactopyranosyl (4C1 chair conformation) side groups. A viscosity enhancement was found a borate-cross-linked HPG gels which have experienced a shear flow at the early stage of chemical cross-linking. The enhancement of viscosity seems to relate with a conformational change from a spherical shape to an elongated rod-like or/and an ellipsoidal shape at the early stage of chemical cross-linking processes.
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