Thermostable and rheological properties of natural and genetically engineered xanthan gums in different solutions at high temperature

Customized Modification of Welan Gum Properties Through Controllable Grafting of Acrylamide

Welan gum (WG) has a wide range of applications, but it is not yet suitable for applications such as oil recovery profile control that have complex requirements for viscosity, gelation properties, and so forth. Grafting modification is an important strategy for improving the property of WG, but there are few reports on controllable modification of WG to customize it for specific application. Acrylamide (AM) dosage was identified as the key factor affecting the grafting ratio of AM onto WG by a uniform experimental design. The grafting ratio can be directly adjusted between 99% and 378% based on the positive correlation with dosage of AM, and viscosity can be adjusted between 206 and 327 mPa s based on the negative correlation with grafting ratio. The 50% weight loss temperature of W11 with a grafting ratio of 110% raised from 314 to 336°C after grafting. The viscosity of the hydrogel formed with WG11 reached 15,654 mPa s, nearly nine times higher than that of unmodified WG. In addition, the gelation time can be controlled within 5 days, so that it can be injected to the optimal area in oilfield profile, avoiding pipeline blockage. This study enables adjusting viscosity of WG grafted with AM by controlling the grafting rate, and enhances gelation performance and thermal stability of WG, which will expand the application of WG in oil recovery and other fields.

An update review on biopolymer Xanthan gum: Properties, modifications, nanoagrochemicals, and its versatile applications in sustainable agriculture

During the development of green agriculture and pesticide use, "reducing pesticides use and improving control efficiency" is imperative. To date, new pesticide formulations created by nanotechnology can be expected to overcome the difficulties that cannot be solved by the traditional pesticide processes and make pesticide formulations close to the needs of green agricultural production. As natural polysaccharides, Xanthan gum (XG) charactered by a repeated units and side chain of d-glucose, d-mannose, and d-glucuronic acid, and thereby having the unprecedented features in response to wide practice in various fields. This review introduces the properties of the natural polymer XG and its current status of application in agriculture, focusing on the pesticide adjuvant and preparation of novel pesticide and fertilizer delivery systems (such as core-shell and hydrogel), and combined with the applications in mulch film and soil engineering. Furthermore, the properties of Xantho-oligosaccharides suitable for agriculture were discussed. Finally, the potential of XG for the creation of nanopesticides and its future prospects are highlighted. Taken together, XG's excellent performance endows it with a wide range of applications in the agriculture field, and result in strong stimulating the sustainable development of agriculture and evolution of agricultural industry.

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.

Effect of hydrothermal treatment on the rheological properties of xanthan gum

In this study, the effect of hydrothermal treatment with different temperatures (120-180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.

Production and characterization of a polysaccharide/polyamide blend from Pseudomonas atacamensis M7D1 strain for enhanced oil recovery application

Bio-based polymers have better salt and temperature tolerance than most synthetic polymers. The biopolymer solutions have high viscosity, which can lead to reducing the fingering effect and soaring the oil recovery rate. This work aims to produce and characterize a biopolymer from Pseudomonas Atacamensis M7D1 strain, modify the biopolymer yield using Printed Circuit Boards (PCBs) powder as an outer tension in the growth medium, and finally, evaluate the produced biopolymer function for Enhanced Oil Recovery (EOR) purposes. Using PCBs powder to trigger bacteria for higher production yield increases the biopolymer production rate eleven times higher than pure growth medium without additives. Different analyses were performed on the biopolymer to characterize its properties; Gel Permeation Chromatography (GPC) indicated that the produced biopolymer has an average molecular weight of 3.6 × 10⁵ g/mol. This macromolecule has high thermal resistivity and can tolerate high temperatures. Thermal analysis (TGA/DSC) shows only 69.27 % mass lost from 25 °C to 500 °C. The viscosity of 0.5 wt% biopolymer solution equals 3cp, 3 times higher than water. The glass micromodel flooding result shows that biopolymer solution with 0.5 wt% concentration has a 38 % recovery rate which is 21 % higher than water flooding.

Fabrication of bacterial cellulose composites with antimicrobial properties by in situ modification utilizing the specific function-suspension containing water-insoluble magnolol

In situ modification is commonly employed for Bacterial cellulose (BC) functionalization. However, water-insoluble modifiers are usually deposited at the bottom of the medium, therefore cannot be used for in situ modification of BC. Herein, a novel strategy for in situ modification of insoluble modifiers after suspension by a suspending agent was proposed. The BC-producing strain Kosakonia oryzendophytica FY-07, not Gluconacetobacter xylinus, was selected to prepare BC products with antibacterial activity because of its tolerance to natural antibacterial products. The experimental results showed that xanthan gum as a suspending agent can uniformly and stably disperse water-insoluble plant extracts magnolol in the culture medium to prepare the in situ modified BC products. Characterization of the properties showed that the in situ modified BC products have reduced crystallinity, significantly increased swelling ratio and strong inhibition on Gram-positive bacteria and fungi and weak inhibition on Gram-negative bacteria. Furthermore, the in situ modified BC products had no toxicity to cells. This study provided a feasible strategy for in situ modification of BC using water-insoluble modifiers to extend BC functionality and has significant implications for the biopolymer industry.

Structure-property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets

The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.

Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group

The viscosity of carrageenan solutions in the coil state was greater for α-carrageenan (α-Car) compared with that for κ-carrageenan (κ-Car); thus, the impact of one sulfate group on 3,6-anhydro-D-galactose was compared with the impact of one sulfate group on D-galactose units of the carrabiose residues. The thermal expansion coefficient of the solutions, B₂ × T_c, characterizes the way the viscosity decreases because of extension of the physical bonds of the systems to their rupture point (T_c) under increasing temperature. The T_c and B₂ × T_c of water were equal to (100 ± 5) °C and (1.57 ± 0.05) × 10^-2/°C, respectively. The T_c of the α-Car and κ-Car systems increased after the addition of CaCl₂ and KCl, respectively, and with increasing polysaccharide concentration. However, the B₂ × T_c of the α-Car and κ-Car systems were rather sensitive to CaCl₂ and KCl, respectively. In the overall solutions examined, the expansion of α-Car systems was found to be between 1.5 × 10^-2/°C and 1.61 × 10^-2/°C, greater than the expansion of κ-Car systems, which was between 1.5 × 10^-2/°C and 1.2 × 10^-2/°C. Thus, α-Car is a good alternative to κ-Car for reducing syneresis phenomena, and its sensitivity as ι-Car to divalent cations would be due to the anhydro cycle.

Evidence from Thermal Aging Indicating That the Synergistic Effect of Glyoxal and Sodium Sulfite Improved the Thermal Stability of Conformational Modified Xanthan Gum

Xanthan gum is prone to thermal oxidative degradation, which limits its applications. However, conformational changes in xanthan gum and appropriate stabilizers may improve its thermal stability. Therefore, in this study, we aimed to establish a strategy to maintain the viscosity of xanthan gum during long-term storage at high temperatures. We modified the original strain used for xanthan gum production by genetic engineering and added stabilizers during the production process. The structure and thermal stability of the resulting xanthan gum samples were then determined. Pyruvyl deficiency, combined with the addition of sodium sulfite and glyoxal during the production process, was found to significantly improve the maintenance of viscosity. The apparent viscosity of the new xanthan gum solution remained above 100 mPa·s after being stored at 90 °C for 48 days. Fourier-transform infrared spectra and scanning electron microscopy images showed that pyruvate-free xanthan gum with added stabilizers had more extensive cross-linking than natural xanthan gum. In conclusion, these findings may contribute to the use of xanthan gum in applications that require high temperatures for a long period of time.

Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum

Xanthan gum solutions have gained increasing interest for their use as environmentally friendly chemicals in the oil industry. Xanthan is compatible with most concentrate brines used for controlling formation damage and fluid loss. Particularly, formate brines reinforce the ordered structure of the biopolymer in solution, gel strength, and the specific gravity of the resulting fluid. In this paper, we studied the effect of thermal aging on the rheological behavior of xanthan solutions as a function of the concentration in potassium formate. Ionic strength below a threshold concentration does not prevent the degradation of the structure of xanthan after being submitted to aging at 165 °C. Aged solutions show an important loss of strength in their mechanical properties, lower pH, and higher content in furfural and hydroxymethylfurfural. Highly concentrated formate brines are necessary to maintain the strength of the rheological properties after exposure to high-temperature environments.