Plasma-Enhanced Modification of Xanthan Gum and Its Effect on Rheological Properties

Abstract

The structure and rheological properties of xanthan gum (XG) modified in a cold plasma environment were investigated. XG was functionalized in a capacitively coupled 13.56-MHz radio frequency dichlorosilane (DS)-plasma conditions and, consecutively, in situ aminated by ethylenediamine. The surface structure of modified XG was evaluated on the basis of survey and high-resolution ESCA, FTIR, and fluorescence labeling techniques. The types of species generated in DS-plasma were reported using residual gas analysis (RGA). The aqueous solutions of modified XG were cross-linked and cured at room temperature to form stable gels. The dynamic rheological characteristics of virgin XG and functionalized and cross-linked XG were compared. It was found that parameters such as plasma treatment time and concentration of solutions can be optimized to form stable gels of XG. Thus, cold plasma technology is a novel, efficient, and nonenzymatic route to modify XG.

Rheological properties of graphene oxide liquid crystal

“…where the exponent n is the magnitude of slope in the double logarithmic plot and k is the intercept which defines the degree of network connectivity [39,40]. The linear viscoelasticity model proposed by Winter [41] predicts that the stress relaxation follows the power-law frequency dependence n G ω ' with 0 < n < 1.…”

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

“…Due to their high reactivity and the self‐quenching characteristic, NTP reactive species have great potential to address issues related to food safety, nutritional quality, and environmental safety (Bourke, Ziuzina, Boehm, Cullen, & Keener, ; Misra, Schlüter, & Cullen, ; Pankaj & Keener, ). Apart from its bactericidal properties, NTP can also be used for the removal of pesticides residues (Misra, ; Misra et al., ), antibiotic residue in water (Magureanu, Mandache, & Parvulescu, ), to alter the functional properties of food (Jampala, Manolache, Gunasekaran, & Denes, ; Misra et al., ; Thirumdas, Trimukhe, Deshmukh, & Annapure, ) and packaging materials (Pankaj et al., ). Chizoba Ekezie, Sun, and Cheng () also proposed the potential use of NTP in hydrogenation of oils and removal of allergens and antinutrients in food.…”

“…Figure 1-Overview of atmospheric pressure NTP-liquid interactions (Bruggeman et al, 2016;Chen, Lin, et al, 2014;Jiang et al, 2016;Zhou et al, 2018). & Parvulescu, 2015), to alter the functional properties of food (Jampala, Manolache, Gunasekaran, & Denes, 2005;Misra et al, 2015;Thirumdas, Trimukhe, Deshmukh, & Annapure, 2017) and packaging materials . Chizoba Ekezie, Sun, and Cheng (2017) also proposed the potential use of NTP in hydrogenation of oils and removal of allergens and antinutrients in food.…”

Modification of polysaccharides: Pharmaceutical and tissue engineering applications with commercial utility (patents)

“…Plasma enhanced modified Xanthan gum (XG) modified in a cold plasma environment was found to be improved gelling [40] A C C E P T E D M A N U S C R I P T…”