Synergistic Effect of Concentration, Temperature and Oscillation Frequency on Anisotropic and Rheological Behavior of Aqueous Xanthan Gum Mixtures

The interaction of xanthan gum (XG) with each other as well as additional compounds in aqueous solution were investigated. The findings and the experimental results also demonstrated the existence of liquid crystalline (LC) behavior and shearing thinning fluid of aqueous XG blends. The compositionally blending ratios with some agents (herein, phosphoric acid, hydroxypropyl cellulose and acacia gum) could promote or inhibit the LC region and the viscosity owing to the large amount of inter-and intra-molecular associations among XG helices. A proposed phase diagram of tertiary polysaccharide blends denoted the mutual effect of molecules in mixtures, especially the phase transition from liquid crystallization to isotropy. Furthermore, the microscopic, optical and rheological investigations to determine anisotropic phase, viscosity and transmitted light intensity demonstrated the highly ordered structures and flexibly conformational transformation of XG helices under variously thermal, solvent and vibrational conditions. This paper also discussed about the synergistically effects of concentration, temperature and frequency on morphological characteristics and rheological properties.