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Structural changes in xanthan gum solutions during steam sterilization for sterile preparations
Aditya Bindal1, Ganesan Narsimhan, Stanley L Hem
1Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA.
Pharmaceutical Development and Technology
|May 19, 2007
Summary
Steam sterilization alters xanthan gum structure, reducing molecular weight and helix form. This degradation is time-dependent and concentration-dependent, impacting its properties.
Area of Science:
- Food Science
- Polymer Chemistry
- Biochemistry
Background:
- Xanthan gum is a widely used polysaccharide in various industries.
- Understanding its structural stability under processing conditions like sterilization is crucial.
Purpose of the Study:
- To investigate the effects of steam sterilization on xanthan gum conformation and molecular weight.
- To elucidate the mechanism of structural changes induced by heat treatment.
Main Methods:
- Xanthan gum solutions were subjected to steam sterilization at 121°C for varying durations.
- Changes in conformation and molecular weight distribution were analyzed.
- Intrinsic viscosity measurements and Mark-Houwink analysis were performed.
Main Results:
- Steam sterilization decreased helix conformation and molecular weight distribution, increasing coil structure.
- Structural changes were directly proportional to exposure time and inversely proportional to xanthan gum concentration.
- A two-step mechanism of disentanglement followed by degradation was proposed.
Conclusions:
- Xanthan gum undergoes significant structural alteration upon steam sterilization.
- The extent of degradation is influenced by time and concentration, with disentanglement being a key initial step.
- Xanthan gum exhibits stiff-chain characteristics, with its unperturbed chain length increasing with molecular weight.
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