No abstract

No abstract

No abstract

No abstract

In this study, modified xanthan gum was prepared by esterification of xanthan gum (XG) with poly(maleic anhydride/1-octadecene) (PMAO) in order to improve the shearing and thermal degradation performance. The structure and molecular weight (M w ) of the modified xanthan gums (named as PX) and XG were characterized by FT-IR, 1 H NMR, and static light scattering. The radius of gyration (R g ) and hydrodynamic radius (R h ) of these polymers in aqueous solution were obtained by light scattering measurement. From thermal gravimetric analysis (TGA) measurements, PX and XG have similar thermal stability. According to rheological determinations, PX exhibits a more outstanding property of resistance to shear force and displays highly enhanced viscoelastic behaviors. Also, it is found that PX solution has better performance on salt tolerance and temperature resistance due to the crosslinkage between XG and PMAO. In addition, the mechanical shear degradation and thermal degradation data show that PX solution keeps higher viscosity than XG.

No abstract

No abstract