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1631179 
Journal Article 
Free radical degradation of guar gum 
Reddy, TT; Tammishetti, S 
2004 
1 
Polymer Degradation and Stability
ISSN: 0141-3910 
86 
3 
455-459 
WOS:000225547600008 
Thermal as well as microwave mediated free radical
degradation of Guar gum in to lower molecular weight fragments was studied. Swollen suspensions
of guar flour, containing either potassium persulphate or hydrogen peroxide, in aqueous isopropyl
alcohol were heated to effect depolymerisation. From the intrinsic viscosity of the resulting
products, molecular weight was calculated using the Mark-Houwink equation. It was shown that both
hydrogen peroxide and potassium persulphate degrade guar gum in a concentration dependent manner
and persulphate appeared to reduce molecular weight more effectively than hydrogen peroxide.
Microwave heating also promoted the degradation of guar gum and was much faster than conventional
thermal reactions. Thus prepared lower molecular weight guars are also shown to have better film
forming properties. (C) 2004 Elsevier Ltd. All rights reserved. 
guar gum; degradation; microwave radiation; free radical