Hydroxypropylation of cross-linked sesbania gum, characterization and properties.

Abstract:

:Sesbania gum (SG) was successfully modified by combining cross-linking with hydroxypropylation in solvent of ethanol. The hydroxypropylation technology parameters were optimized by the orthogonal test. The results indicated that both cross-linking and hydroxypropylation could improve the freeze-thaw stability, acid and alkali resistance of SG. After the cross-linking and hydroxypropylation of SG, the retrogradation was evidently strengthened. The surfaces of SG derivatives such as cross-linked sesbania gum (CLSG) and hydroxypropyl cross-linked sesbania gum (HCLSG) particles also became very rough, compared with SG. The sequence combination of first cross-linking and then hydroxypropylation was helpful to the follow-up hydroxypropylation of SG. The cross-linking and hydroxypropylation resulted in an obvious reduction in the melting enthalpy of SG, which belonged to a semicrystalline polymer. The cross-linking and hydroxypropylation influenced the thermal properties, and destroyed the crystalline regions of SG. According to SEM, the hydroxypropylation has greater contribution to the destruction than cross-linking. Both cross-linking and hydroxypropylation gave rise to the expansion of SG grains, but the swelling manner was different each other.

journal_name

Int J Biol Macromol

authors

Tang H,Liu Y,Li Y,Li Q,Liu X

doi

10.1016/j.ijbiomac.2019.10.188

subject

Has Abstract

pub_date

2020-06-01 00:00:00

pages

1010-1019

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)34572-6

journal_volume

152

pub_type

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