Absolute molecular weight and molecular weight distribution of guar by size exclusion chromatography and low-angle laser light scattering

Investigating functional mechanisms in the Co-biodegradation of lignite and guar gum under the influence of salinity

The biodegradation of guar gum by microorganisms sourced from coalbeds can result in low-temperature gel breaking, thereby reducing reservoir damage. However, limited attention has been given to the influence of salinity on the synergistic biodegradation of coal and guar gum. In this study, biodegradation experiments of guar gum and lignite were conducted under varying salinity conditions. The primary objective was to investigate the controlling effects and mechanisms of salinity on the synergistic biodegradation of lignite and guar gum. The findings revealed that salinity had an inhibitory effect on the biomethane production from the co-degradation of lignite and guar gum. The biomethane production declined with increasing salinity levels, decreasing from 120.9 mL to 47.3 mL. Even under 20 g/L salt stress conditions, bacteria in coalbeds could effectively break the gel and the viscosity decreased to levels below 5 mPa s. As salinity increased, the removal rate of soluble chemical oxygen demand (SCOD) decreased from 55.63% to 31.17%, and volatile fatty acids (VFAs) accumulated in the digestion system. High salt environment reduces the intensity of each fluorescence peak. Alterations in salinity led to changes in microbial community structure and diversity. Under salt stress, there was an increased relative abundance of Proteiniphilum and Methanobacterium, ensuring the continuity of anaerobic digestion. Hydrogentrophic methanogens exhibited higher salt tolerance compared to acetoclastic methanogens. These findings provide experimental evidence supporting the use of guar gum fracturing fluid in coalbeds with varying salinity levels.

Seed gum-based polysaccharides hydrogels for sustainable agriculture: A review

Globally, water scarcity in arid and semiarid regions has become one of the critical issues that hinder sustainable agriculture. Agriculture, being a major water consumer, presents several challenges that affect water availability. Hydrogels derived from polysaccharides seed gums are hydrophilic polymers capable of retaining substantial moisture in their three-dimensional network and releasing it back into the soil during drought conditions. Implementation of hydrogels in the agricultural sectors enhances soil health, plant growth, and crop yield. Furthermore, the soil permeability, density, structure, texture, and rate of evaporation and percolation of water are modified by hydrogel. In this review, hydrogels based on natural plant seed gum like guar, fenugreek, Tara and locust beans have been discussed in terms of their occurrence, properties, chemical structure, method of synthesis, and swelling behavior. The focus extends to recent applications of modified seed gum-based natural hydrogels in agriculture, serving as soil conditioners and facilitating nutrient delivery to growing plants. The swelling behavior and inherent structure of these hydrogels can help researchers unravel their maximum possibilities to promote sustainable agriculture and attenuate the obstacles propounded by our dynamic nature. The current review also examines market growth, prospects, and challenges of eco-friendly hydrogels in recent times.

Preparation, characterization, release and antianemic studies of guar gum functionalized Iron complexes

Guar gum is a neutral, non-ionic polysaccharide that has been extensively utilized in the food industry as a stabilizer, excipients, and emulsifier agent. An oxidized derivative of this edible guar gum was prepared and used as a complexing agent for iron to obtain a polysaccharide-bound iron (II) complex. The degree of oxidation varies between 30.12 and 60.63% with a corresponding aldehyde content (0.59-1.79 mmol/g) and carboxyl contents (0.49-1.62 mmol/g), which were determined by the titrimetry method. Sophisticated spectroscopic techniques characterized all the products. The natural polymer-based hydrophilic and hydrophobic formulations as coating were used for achieving the sustained or prolonged release from the complex tablets. Release studies of the tablets were carried out in different mediums of varying pH. The total iron available from the tablets was compared with that obtained from ferrous fumarate prepared under similar conditions, and the results were found to be comparable. Release results demonstrate the pH-sensitive behaviour of the guar gum-based delivery system towards the controlled release of iron. Antianemic effect of new functionalized guar gum iron complexes was investigated on male albino rats. The complexes may exhibit the potential to recover the hematological index of the albino rats with some positive effects on improving rat's growth with iron deficiency anaemia.

Improvement of anti-washout property of calcium phosphate cement by addition of konjac glucomannan and guar gum

The inferior anti-washout property of injectable calcium phosphate cement (CPC) limits its wider application in clinic. In this study, the improvement of anti-washout performance of CPC by addition of konjac glucomannan or guar gum, which was dissolved in the CPC liquid, was first studied. The influence of KGM/GG blend with different mass ratios on the anti-washout property, compressive strength and in vitro cytocompatibility of CPC was estimated. The results revealed that small amount of KGM or GG could obviously enhance the anti-washout property of CPC. Moreover, the washout resistance efficiency of KGM/GG blend was better than KGM or GG alone. The addition of KGM/GG blend slightly shortened the final setting time of CPC. Although the introduction of KGM/GG blend reduced the compressive strength of CPC, the compressive strength still reached or surpassed that of human cancellous bone. The best KGM/GG mass ratio was 5:5, which was most efficient at not only reducing CPC disintegration, but also increasing compressive strength. The addition of KGM/GG blend obviously promoted the cells proliferation on the CPC. In short, the CPC modified by KGM/GG blend exhibited excellent anti-washout property, appropriate setting time, adequate compressive strength, and good cytocompatibility, and has the potential to be used in bone defect repair. The addition of KGM/GG blend significantly improved the anti-washout property of CPC. The best KGM/GG mass ratio was 5:5, which was most efficient in reducing the CPC disintegration.

Improved ionic conductivity in guar gum succinate–based polymer electrolyte membrane

Guar gum succinate (GGS) was chemically modified by reacting guar gum with succinic anhydride in the presence of 4-dimethylaminopyridine. Succination was confirmed by Fourier transform infrared (FTIR) spectroscopy with carbonyl bands at 1724 cm−1 and ester linkage at 1567 cm−1 of the succinate group. The resulting amorphous, GGS was used as a polymer host to prepare cost-effective solid polymer electrolyte (SPE) films via incorporating a blend of ethylene carbonate (EC), carboxymethyl cellulose (CMC), lithium triflate (LiTf) and lithium iodide (LiI). SPE system for GGS:EC (1.0:0.6) with 30 wt% LiTf showed highest conductivity of 6.29 × 10−5 S cm−1 and GGS:CMC:EC (0.5:0.5:0.6) with 25 wt% LiI showed highest conductivity of 2.10 × 10−4 S cm−1. FTIR revealed multiple complexation sites for ion mobility indicating that GGS possesses high prospects as a conductive SPE.

Design and development of guar gum based novel, superabsorbent and moisture retaining hydrogels for agricultural applications

The novel hydrogels were synthesized by grafting guar gum with acrylic acid and cross-linking with ethylene glycol di methacrylic acid (EGDMA). The synthesis of hydrogel was confirmed by characterization through ¹³C NMR, FTIR spectroscopy, SEM micrography, thermo-gravimetric analysis and water absorption studies under different solutions. Synthesized hydrogel (GG-AA-EGDMA) was confirmed to be biodegradable with half-life period of 77 days through soil burial biodegradation studies. The effects of hydrogel treatment on soil were evaluated by studying various physico-chemical properties of soil like bulk density, porosity, water absorption and retention capacity etc. The hydrogel which could absorb up to 800 ml water per gram, after addition to soil, improved its porosity, moisture absorption and retention capacity significantly. Water holding capacity of water increased up to 54% of its original and porosity also increased up to 9% of its original. The synthesized hydrogel revealed tremendous potential as soil conditioning material for agricultural applications.

Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.

Synthesis of 2-alkenyl-3-butoxypropyl guar gum with enhanced rheological properties

A new guar gum derivative was synthesized though the nucleophilic substitution of sodium hydroxide-activated guar gum with n-butyl glycidyl (BGE) ether. The physicochemical properties of 2-alkenyl-3-butoxypropyl guar gum (ABPG) were characterized by attenuated total reflection Fourier transform infrared spectrometry (ATR-FTIR), X-ray diffraction (XRD) and thermal gravimetric analyses (TGA). The results showed that sodium hydroxide can be effectively substituted with BGE to form the ABPG. The steady and dynamic rheological properties of the aqueous solution and ABPG gel were determined using an RS6000 rheometer. Compared with the guar gum, ABPG enhanced the thickening property and improved the solution stability. The ABPG gel exhibited good temperature resistance and shear stability properties.

Guar gum as a promising starting material for diverse applications: A review

Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides.

Extensional flow behavior of aqueous guar gum derivative solutions by capillary breakup elongational rheometry (CaBER)

The extensional rheological properties of aqueous ionic carboxymethyl hydroxypropyl guar gum (CMHPG) and non-ionic hydroxypropyl guar gum (HPG) solutions between the semi-dilute solution state and the concentrated network solution state were investigated by capillary breakup elongational rheometry (CaBER). Carboxymethylated guar gum derivatives show an instable filament formation in deionized water. The ratio of elongational relaxation time λE over the shear relaxation time λS follows a power law of λE/λS∼(c · [η])(-2). The difference of the relaxation times in shear and elongation can be related to the loss of entanglements and superstructures in elongational flows at higher strains.

Semi-dilute galactomannan solutions: observations on viscosity scaling behavior of guar gum

Based on experimental work involving evaluation of viscosity enhancement of aqueous solutions by high molecular weight guar gum, we have observed that the shear viscosity scaling exponent b for semi-dilute solutions, ηsp ~ (c[η])(b), is sensitive to molecular weight, being approximately 4.7 for native samples and decreasing progressively as Mw is lowered. The critical overlap parameter demarcating the dilute and semi-dilute regimes also depends on the molecular weight as (c[η])* ~Mw(-0.82). Consequently, viscosity-concentration plots fail to achieve overlap using only specific viscosity and overlap concentration as reducing variables, a commonly accepted empiricism for random-coil polysaccharides. To bridge the gap, we propose to account for water solubility, its temperature dependence and the resulting chain flexibility as additional factors to fully describe the solution behavior of these highly-important raw materials.

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

Guar gum: processing, properties and food applications-A Review

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

A novel enzymatic technique for limiting drug mobility in a hydrogel matrix

An oral colon specific drug delivery platform has been developed to facilitate targetted release of therapeutic proteins as well as small molecule drugs. A simple enzymatic procedure is used to modify the molecular architecture of a lightly chemically crosslinked galactomannan hydrogel as well as a model drug-galactomannan oligomer conjugate, fluoroisocynate (FITC) tagged guar oligomer, to entrap the model drug. The enzyme-modified hydrogel retains the drug until it reaches the colonic environment where bacteria secrete enzymes (namely beta-mannanase) to degrade the gel and release the drug molecule. Laser scanning confocal microscopy combined with fluorescence recovery after photobleaching is used to quantify the diffusion of the drug conjugate. The diffusion coefficient of solutes in the lightly crosslinked galactomannan hydrogel is approximately equal to the diffusion coefficient in the guar solution for simple diffusional drug loading. After drug loading, alpha-galactosidase treatment generates additional physical crosslinks in the hydrogel matrix as well as between the drug-oligomer conjugate and the hydrogel, which reduces diffusion of the drug-oligomer conjugate significantly. Degradation of the hydrogel by beta-mannanase results in a slow and controlled rate of FITC-guar oligomer diffusion, which generates an extended release profile for the model drug.

Characterization and intermolecular interactions of hydroxypropyl guar solutions

Aqueous solutions of guar galactomannan and hydroxypropyl guars (HPG) with different molar substitution (MS) levels were studied using dilute solution viscometry and gel permeation chromatography. When guar is modified to HPG, the added hydroxypropyl groups sterically block the hydrogen bonding sites on the guar backbone and reduce the hydrogen bonding attractions between guar molecules. The effects of molar substitution on the intermolecular interactions are inferred from measurements of the Huggins coefficients, which measure intermolecular interactions in dilute solution, and molecular volumes, which reflect intrachain associations. The behavior can be divided into three regimes: (1) at low MS levels (0 < MS < approximately 0.4), there is a sharp decrease in intermolecular interactions as a function of MS; (2) in the intermediate range ( approximately 0.4 < MS < approximately 1.0), interactions become independent of MS; (3) at high substitution levels (MS > approximately 1.0), the temperature dependence of inter- and intramolecular hydrophobic interactions produces a temperature dependence in the Huggins coefficient and molecular volumes that is not seen at lower substitutions. By acid hydrolysis, HPG samples with a range of molecular weights and consistent polydispersities were obtained. On the basis of these samples, the Mark-Houwink-Sakurada parameters and "characteristic ratio" C(infinity) were evaluated for HPG (MS approximately 0.6) and compared to the values for guar. The HPG chain stiffens as the degree of substitution increases.

Determination of molecular weight of agars and effect of the molecular weight on the glass transition

A novel procedure to determine the molecular weight (MW) and MW distributions for various agars is described. The MW values of commercial agars, an agarose, an agaropectin, and hydrolyzed agaroses were determined by size exclusion chromatography-low angle laser light scattering, using 4.0 M guanidine hydrochloride as eluent to avoid gelation. The MW for the commercial agars was between 106 400 and 243 500 with polydispersity between 1.283 and 6. 600. The MW of the agarose separated from a commercial agar was lower than that of the agaropectin. To prepare agaroses with different MW values, the obtained agarose was hydrolyzed. The MW of the agarose decreased with hydrolysis time, and the polydispersity, on the contrary, increased. The glass transition temperature (T(g)) of agarose with different MW values and that of agaropectin were measured by differential scanning calorimetry. The T(g) of the agarose was higher than that of the agaropectin with higher MW. The T(g) of agarose increased with MW.

Molecular characterisation of kappa- and lambda-carrageenan by gel permeation chromatography, light scattering, sedimentation analysis and osmometry

Gel permeation chromatography, in conjunction with a double detection system involving a low angle laser light scattering apparatus (LALLS) and a refractive index monitoring device (RI), has been used to obtain both the molecular weight and the molecular weight distribution of sodium salts of kappa-carrageenan and lambda-carrageenan in saline solutions. The results, Mw and Mn, are in excellent agreement with independent determinations of molar mass based on static light scattering experiments, sedimentation-diffusion analysis and osmometry. The relevance of the data is discussed with respect to current problems in carrageenan research.

The amino acid composition of the proteinaceous component of guar gum (Cyamopsis tetragonolobus)

Guar gum, powdered endosperm from the seeds of the legume Cyamopsis tetragonolobus, is a galactomannan which contains 2.5-4.5% of a proteinaceous component. Data presented for 11 bulk commercial samples show that the most abundant amino acids are glycine, glutamic acid, aspartic acid, serine and alanine, but that their relative proportions vary considerably. The proportions of other amino acids, e.g. histidine, isoleucine, phenylalanine, threonine, tyrosine and valine are remarkably constant. There appear to be some correlations between viscosity and the glycine, arginine and proline contents. Data for the amino acid compositions of several chemical derivatives of a medium-viscosity gum guar sample indicate that the proteinaceous component is retained but suffers variable modification. The amino acid profile for guar gum differs extensively from those for gum arabic and gum karaya; this provides a useful analytical supplement to sugar determinations for studies of admixtures of these hydrocolloids.