Preparation and properties of partially hydrolyzed cross-linked guar gum

There has been a growing interest in the modification of guar gum to improve its properties and enlarge its application. The aim of this study was to prepare partially hydrolyzed cross-linked guar gum with a composite modification method, based on guar gum, hydrochloric acid, epichlorohydrin and solvent. To obtain a product with suitable properties for other fields, the effects of various factors such as reaction time, reaction temperature, pH, the amount of ethanol and cross-linking agent on the cross-linking degree of partially hydrolyzed cross-linked guar gum were studied. The stability of the hot paste viscosity, cold paste viscosity, acid resistance, alkali resistance, retrogradation, freeze–thaw stability and swelling power were determined. The product was characterized by differential scanning calorimetry. The sedimentation volume method was selected to determine the cross-linking degree of the product. The best conditions for preparing partially hydrolyzed cross-linked guar gum were: reaction temperature 50 °C, reaction time 4 h, the amount of ethanol 58 %, pH 10.5. After guar gum was modified by acid, or cross-linked by epichlorohydrin, its freeze–thaw stability and expansion capability decreased, but its acid resistance, alkali resistance, cold paste stability and hot paste viscosity stability were improved.