Aggregating thermodynamic behavior of amphiphilic modified Xanthan gum in aqueous solution and oil-flooding properties for enhanced oil recovery

Rational modification of xanthan gum based on assistance of molecular dynamics simulation

Graft copolymerization is an effective approach to improve performance of polysaccharide. However, selecting the most suitable modification strategy can be challenging due to the intricate molecular structure. Rational design through computer aided molecular dynamics (MD) simulations requires substantial computational resources. This study designed a simplified MD simulation strategy and suggested that grafting acrylamide (AM) could effectively adjust the molecular conformation of xanthan gum (XG) and its derivatives, thus regulating its viscosity and gelation properties. To rationally modify XG, a uniform experimental design was applied to tune the grafting ratios ranging from 72 % to 360 %, resulting in XG-AM solutions with viscosity ranging from 9 to 104 mPa•s at a concentration of 0.3 %. XG-AM was crosslinked by acid phenolic resin to generate gel with the viscosity of 7890 mPa·s in 3 days, which was 13 times the viscosity of unmodified XG. The controllable gelation will enhance the efficacy of XG-AM in oil recovery. By integrating rational selection of grafting strategies based on simplified MD simulation of polysaccharide derivatives and controllable grafting modification with specified grafting rates, customized production of polysaccharide derivatives can meet the requirements of a diverse range of applications.

Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

A review of the enzymatic, physical, and chemical modification techniques of xanthan gum

Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.

Adsorption Characteristics of Polymer Solutions on Media Surfaces and Their Main Influencing Factors

In practical applications, the chemical and physical adsorption of a polymer solution greatly affects its action mode and effect. Understanding the adsorption mechanism and its influencing factors can help to optimize the application mode and ensure application efficiency. Three types of polymer solutions-partially hydrolyzed polyacrylamide (HPAM), hydrophobically associating polymer (AP-P4), and dendrimer hydrophobically associating polymer (DHAP), which are viscoelastic liquids-were used as sorbates to study their adsorption by a sorbent such as quartz sand. The effects of the solution concentration, contact time, particle size of quartz sand, solid-liquid ratio, and fluid movement on the adsorption capacity of the polymer solutions were examined. The results showed that HPAM presents a typical Langmuir monolayer adsorption characteristic, and its adsorption capacity (per unit area) is 1.17-1.62 μg/cm2. The association enhances the interactions of the AP-P4 and DHAP solutions, and they present multilayer characteristics of first-order chemical adsorption and secondary physical molecule adsorption. Moreover, the dendrite structure further increases the adsorption thickness of DHAP. Hence, the adsorption thicknesses of AP-P4 and DHAP are four and six times that of HPAM, respectively. The adsorption of the three polymers is consistent with the influence of fluid motion and decreases with increasing fluid velocity. However, the larger the thickness of the adsorption layer, the clearer the influence of the flow, and the higher the decrease in adsorption capacity. Optimizing the injection rate is an effective method to control the applications of a polymer in porous media.