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首页> 外文期刊>Journal of Applied Polymer Science >Synthesis and Characterization of Acryloyloxy Guar Gum
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Synthesis and Characterization of Acryloyloxy Guar Gum

机译：丙烯酰氧基瓜尔胶的合成与表征

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摘要

Guar gum is a galactomannan commonly used as a viscosity modifier in the food, pharmaceutical, and cosmetics industry. The aim of this study was to synthesize acryloyloxy guar gum via a Schotten-Bauman reaction in aqueous media. The reaction products were characterized using FTIR, C-13-NMR, wide angle X-ray diffraction techniques to ascertain the effect of acrylation on the structure of guar gum. The acrylation of guar gum was found to be limited to the primary hydroxyl groups on the guar gum molecule. The maximum degree of substitution (DS) was found to be 0.56, which was observed after 3 h of reaction. Since the reaction was carried out in an aqueous medium after 3 h of reaction the DS of the derivatised guar gum was found to decrease, because of hydrolysis of the formed ester linkages. The ester content and intrinsic viscosity of the derivatised guar gums were also evaluated. Thermal analysis showed that a higher DS resulted in products with lower thermal stability and there was no evidence of reaction via the acrylate groups on heating.
机译：瓜尔胶是一种半乳甘露聚糖，通常在食品，制药和化妆品工业中用作粘度调节剂。这项研究的目的是通过Schotten-Bauman反应在水性介质中合成丙烯酰氧基瓜尔胶。使用FTIR，C-13-NMR，广角X射线衍射技术表征反应产物，以确定丙烯酸化对瓜耳胶的结构的影响。发现瓜尔豆胶的丙烯酸化仅限于瓜尔豆胶分子上的伯羟基。发现最大取代度（DS）为0.56，其在反应3小时后观察到。由于反应是在反应3小时后在水性介质中进行的，因此发现衍生的瓜尔豆胶的DS降低了，这是因为形成的酯键发生了水解。还评估了衍生化的瓜尔豆胶的酯含量和特性粘度。热分析表明，较高的DS导致产物的热稳定性较低，并且没有证据表明加热时通过丙烯酸酯基发生反应。

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