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Whistler, R.L. and BeMiller, J.N, Carbohydrate Chemistry for Food Scientists, Eagan Press, St. Paul, Minnesota, 1997, 117-128.

has been cited by the following article:

Article

Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review

1Universidad Nacional de San Luis. PROICO 2-1612. INTEQUI-CONICET, San Luis, Argentina

2Universidad Nacional de San Luis. PROIPRO 2-2414. INFAP-CONICET, San Luis, Argentina


Journal of Polymer and Biopolymer Physics Chemistry. 2015, Vol. 3 No. 1, 12-18
DOI: 10.12691/jpbpc-3-1-3
Copyright © 2015 Science and Education Publishing

Cite this paper:
Enrique D. Vega, Elena Vásquez, Jorge R. A. Diaz, Martín A. Masuelli. Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review. Journal of Polymer and Biopolymer Physics Chemistry. 2015; 3(1):12-18. doi: 10.12691/jpbpc-3-1-3.

Correspondence to: Martín  A. Masuelli, Universidad Nacional de San Luis. PROIPRO 2-2414. INFAP-CONICET, San Luis, Argentina. Email: radiaz@unsl.edu.ar; masuelli@unsl.edu.ar

Abstract

This study involves the influence of ionic strength in intrinsic viscosity of xanthan gum. The best concentration of monovalent and bivalent cations chloride salts is evaluated. The salt concentration is 0.001 M for monovalent cations and 3 x 10-5 M for bivalent cations and the hydrodynamic radius is maximum for these concentrations. The minimal concentration is in the range of 0.01 to 0.1 M for different cations.

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