Rheological and tribological properties of xanthan gum-fucoidan mixture: Effect of NaCl, KCl, and CaCl2

Abstract

This study endeavored to investigate the effects of salts (NaCl, KCl, and CaCl2) on the rheological and tribological properties of xanthan gum (XG)-fucoidan mixtures. With increasing salt concentrations, the intrinsic viscosity (56.1–30.9 dL/g) of mixtures decreased, with pronouncedly lower values (30.9–35.8 dL/g) observed with CaCl2 addition compared to monovalent salts addition (36.4–46.6 dL/g). This indicates a contraction of hydrodynamic size of the polymers due to the charge screening effect of cations and the formation of a more compact conformation in the presence of CaCl2 than with either NaCl or KCl addition. FTIR analysis revealed changes in the interaction between the two polymers in the presence of each salt. All samples exhibited shear-thinning behavior, and their thixotropic behavior increased as the salt concentration increased. The apparent viscosity and viscoelastic moduli decreased in the presence of monovalent salts but were increased in the presence of CaCl2. This was attributed to the crosslinking effect of Ca2+; Na+ and K+ did not induce crosslinking. In addition, the friction coefficient (μ) of mixtures containing salts reached the maximum at a lower entrainment speed (0.08–0.17 mm·s−1) than that without salt (1.54 mm·s−1), and the mixtures containing salts exhibited lower maximum μ values (0.28–0.62) compared to that without salt (0.83), indicating an improvement in the lubricant properties of XG-fucoidan mixtures. Our findings may help broaden the application of fucoidan in the food industry. © 2024 Elsevier B.V.