Effect of micronization on the structure and particle size of guar gum

2018 1st International Conference on Environment Prevention and Pollution Control Technology

生态环境科学

Cao, Y.^1,2 ; Xia, W.^2 ; Wang, F.^2 ; Li, J.H.^2 ; Hu, Y.^1,2

School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei

430000, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong

524001, China^2

关键词: Fourier transform infra red (FTIR) spectroscopy;    Guar gums;    Hydroxyl groups;    Micronizations;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/199/5/052046/pdf
DOI  :  10.1088/1755-1315/199/5/052046

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Micronized guar gum was made with a micronization time of 15, 30, 45, 60 min, and its structure and particle size were analyzed. The result of Fourier transform infrared spectroscopy (FT-IR) showed that guar gum had a broader and stronger band between 3100-3700 cm-1, which showed more hydroxyl groups of guar gum were exposed after treated, indicating that the structure of guar gum was destroyed. Moreover, with the increase of micronization time, the particle size of guar gum gradually became bigger which was attributed to the agglomeration of guar gum in the process of micronization.