What question did this study set out to answer?

To comparatively evaluate the thermal degradation kinetics and rheological behaviors of xanthan, guar, fenugreek, and Arabic gums to establish structure–property relationships.

September 17, 2026International Journal of Food PropertiesOpen Access

Thermal degradation and rheological properties of different hydrocolloid gums

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Authors

SHShahzad Hussain AAAbdulrahman Alahmed AMAbdellatif A. Mohamed

Discussion

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Overview

Comparative analysis demonstrates divergent thermal stability and viscoelastic profiles across four hydrocolloid gums, highlighting structural determinants for food and industrial processing.

Key Points

To comparatively evaluate the thermal degradation kinetics and rheological behaviors of xanthan, guar, fenugreek, and Arabic gums to establish structure–property relationships.
Evaluated xanthan, guar, fenugreek, and Arabic gums using thermogravimetric analysis alongside Flynn–Wall–Ozawa and Kissinger kinetic models to determine activation energy.
Calculated initial polymer decomposition temperature and thermal heat resistance index to capture distinct dimensions of thermal stability.
Conducted oscillatory rheology to measure the storage modulus and loss modulus across the hydrocolloid gums.
Kissinger activation energies were 168.6 kJ/mol (xanthan), 145.6 kJ/mol (guar), 104.7 kJ/mol (fenugreek), and 157.1 kJ/mol (Arabic), whereas Flynn–Wall–Ozawa models yielded 194.96 kJ/mol (R² = 0.89), 151.88 kJ/mol, 152.56 kJ/mol, and 150.23 kJ/mol, respectively.
Arabic gum exhibited the highest overall thermal heat resistance index but recorded the lowest initial polymer decomposition temperature among all four gums.
Elastic storage modulus followed the order of xanthan > guar > fenugreek > Arabic gum, while viscous loss modulus ranked as guar > xanthan > fenugreek > Arabic gum.

Cite This Study

Hussain et al. (2026) studied this question.

synapsesocial.com/papers/6aabb74e5f706d05830e6352 https://doi.org/10.1080/10942912.2026.2733736

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September 17, 2026International Journal of Food PropertiesOpen Access

Thermal degradation and rheological properties of different hydrocolloid gums

View Full Paper

Ask AI

Bookmark

Authors

SHShahzad Hussain AAAbdulrahman Alahmed AMAbdellatif A. Mohamed

Discussion

Member takes

Overview

Comparative analysis demonstrates divergent thermal stability and viscoelastic profiles across four hydrocolloid gums, highlighting structural determinants for food and industrial processing.

Key Points

To comparatively evaluate the thermal degradation kinetics and rheological behaviors of xanthan, guar, fenugreek, and Arabic gums to establish structure–property relationships.
Evaluated xanthan, guar, fenugreek, and Arabic gums using thermogravimetric analysis alongside Flynn–Wall–Ozawa and Kissinger kinetic models to determine activation energy.
Calculated initial polymer decomposition temperature and thermal heat resistance index to capture distinct dimensions of thermal stability.
Conducted oscillatory rheology to measure the storage modulus and loss modulus across the hydrocolloid gums.
Kissinger activation energies were 168.6 kJ/mol (xanthan), 145.6 kJ/mol (guar), 104.7 kJ/mol (fenugreek), and 157.1 kJ/mol (Arabic), whereas Flynn–Wall–Ozawa models yielded 194.96 kJ/mol (R² = 0.89), 151.88 kJ/mol, 152.56 kJ/mol, and 150.23 kJ/mol, respectively.
Arabic gum exhibited the highest overall thermal heat resistance index but recorded the lowest initial polymer decomposition temperature among all four gums.
Elastic storage modulus followed the order of xanthan > guar > fenugreek > Arabic gum, while viscous loss modulus ranked as guar > xanthan > fenugreek > Arabic gum.

Cite This Study

Hussain et al. (2026) studied this question.

synapsesocial.com/papers/6aabb74e5f706d05830e6352 https://doi.org/10.1080/10942912.2026.2733736

View Full Paper

Ask AI

Bookmark