Home > Publications database > Assembling Xanthan Gum at the Air–Water Interface and Disentangling It with Ionic Liquids |
Journal Article | PUBDB-2025-02346 |
; ; ; ; ; ;
2025
ACS Publ.
Washington, DC
This record in other databases:
Please use a persistent id in citations: doi:10.1021/acs.langmuir.4c04743 doi:10.3204/PUBDB-2025-02346
Abstract: Xanthan gum is a biopolymer used in a wide range of products in the foodand cosmetic industries. As ionic liquids (ILs) have emerged as antimicrobial molecules,they can be used as preservatives for this polymer. Hence, it is important to understand theinteraction of ionic liquids with Xanthan gum. In this investigation, polymer self-assemblyat the air−water interface has been studied in the presence of ionic liquids floating at theair−water interface. From the surface pressure−area isotherm, it is shown that theelectrostatic interaction drives the polymer to the interface, resulting in a viscoelastic film.In-plane dilation rheology has determined the storage and loss moduli of the film, whichare found to depend on the concentration of the polymer dissolved in the water subphase.Additionally, a synchrotron-based X-ray reflectivity study has produced the electrondensity profile across the interface, depicting the structure of the film and suggesting thatthe negatively charged side groups of Xanthan gum attach to the positively chargedheadgroup of ionic liquids. This assembly drives the polymer to disentangle, which has been further verified in an aqueous solutionof the polymer showing a non-newtonian shear-thinning behavior. The storage and loss moduli curves show two crossoverfrequencies, manifesting an elastic plateau width that decreases in the presence of IL in the solution. This, in turn, is a signature ofthe disentangling effect of the IL.
![]() |
The record appears in these collections: |