HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT

ION EXCHANGE RESIN-INDUCED CHELATION AND
STRUCTURAL MODIFICATION OF KARAYA GUM AND
XANTHAN GUM

Name: NGUYEN NGUYEN THIEN NHI
Student ID: 19116015
Major: FOOD TECHNOLOGY
Supervisor: ASSOC. PROF., PHD NGUYEN VINH TIEN

Ho Chi Minh City, January 2025

THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness


Ho Chi Minh City, January 13th, 2025

GRADUATION PROJECT ASSIGNMENT
Student name: NGUYEN NGUYEN THIEN NHI

Student ID: 19116015

Student name: __________________________

Student ID: ___________________

Student name: __________________________

Student ID: ___________________

Major: FOOD TECHNOLOGY

Class: 19116CLA

Supervisor: ASSOC. PROF., PHD NGUYEN
VINH TIEN
Date of assignment: August 24th, 2024

Phone number: 0908027409
Date of submission: January 13th, 2025

1. Project title: ION EXCHANGE RESIN-INDUCED CHELATION AND STRUCTURAL
MODIFICATION OF KARAYA GUM AND XANTHAN GUM
2. Initial materials provided by supervisor: ___________________________________
3. Content of the project: Studies on the characteristics of Karaya gum and Xanthan gum after
chelation.
- Chelation process with ion exchange resin
- pH induced chelation process
- Physico-chemical properties of chelated KG and XG
- Fourier Transform Infrared Spectroscopy (FTIR)
- Differential scanning calorimetry (DSC)
4. Final product: ________________________________________________________
CHAIR OF THE PROGRAM

SUPERVISOR

(Sign with full name)

(Sign with full name)

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DISCLAIMER
I, Nguyen Nguyen Thien Nhi, student ID: 19116015, majoring in Food
Technology, hereby that the entirety of the content presented in this graduation
thesis is my original work, conducted under the guidance of Associate Professor, PhD
Nguyễn Vinh Tiến.
The content of this thesis is entirely truthful, and all references utilized have been
appropriately cited in accordance with regulations.

Ho Chi Minh City, January 13th,
2025
Student

Nguyễn Nguyễn Thiên Nhi

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ACKNOWLEDGE
I would like to take this opportunity to express my heartfelt gratitude to all those
who have supported and guided me throughout this research journey. The time and effort
invested in this work has been invaluable, and I am deeply thankful for the assistance and
encouragement I received along the way.
First and foremost, I would like to extend my deep
...

...
39.28

39.41

39.53

39.62

39.72

39.82

39.92

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Appendix 4: Chelated Karaya gum - KC DSC value

KC
Reference temperature (oC)

0
-0.2
-24

-7

9

26

43

59

76

93

109

126

143

159

176

Heat flux (W/g)

-0.4
-0.6
-0.8
-1
-1.2
-1.4

KC

Appendix 4: Chelated Karaya gum – KC0.25 DSC value

0

K0.25

Reference temperature (oC)
-24

-7

9

26

43

59

76

-0.2

Heat flux (W/g)

-0.4
-0.6
-0.8
-1
-1.2
-1.4
-1.6

K0.25

63

93

109

126

143

159

176

Appendix 5: Chelated Karaya gum – KC0.5 DSC value

K0.5

Reference temperature (oC)

0

-24

-7.32

9.36

26.05 42.73 59.41 76.09 92.76 109.44 126.12 142.79 159.46 176.14

-0.2

Heat flux (W/g)

-0.4

-0.6
-0.8
-1
-1.2
-1.4

K0.5

Appendix 6: Chelated Karaya gum – KC0.75 DSC value

K0.75
0

Reference temperature (oC)
-24

-7.32

9.36

26.05

42.73

59.41

76.09

92.76 109.44 126.12 142.79 159.46 176.14

-0.2

Heat flux (W/g)

-0.4
-0.6
-0.8
-1

-1.2
-1.4
-1.6

K0.75

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Appendix 7: Chelated Karaya gum – KC1 DSC value

0

K1

Reference temperature (oC)
-24

-7.32

9.36

26.05

42.73

59.41

76.09

92.76 109.44 126.12 142.79 159.46 176.14

-0.2

Heat flux (W/g)

-0.4
-0.6
-0.8
-1
-1.2
-1.4

K1

Appendix 8: Chelated Karaya gum – KC1.5 DSC value

0

K1.5

Reference temperature (oC)
-24

-7.32

9.36

26.05

42.73

59.41

76.09

92.76 109.44 126.12 142.79 159.46 176.14

-0.2

Heat flux (W/g)

-0.4
-0.6
-0.8
-1

-1.2
-1.4
-1.6

K1.5

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Appendix 9: One-way ANOVA for efficiency/yield of Chelated Karaya gum
Deion
95% Confidence Interval for Mean
Group

N

Mean

Standard Deviation

Standard error
Lower bound

Upper bound

Minimum

Maximum

KC

64.00

30.12

0.07

0.07

29.56

30.22

29.69

32.10

KC0.25

64.00

39.70

0.14

0.10

39.13

39.90

37.56

40.56

KC0.5

64.00

36.74

0.32

0.12

36.02

36.90

35.90

37.69

KC0.75

64.00

33.76

0.50

0.16

33.42

33.81

31.67

35.22

KC1

64.00

32.70

0.27

0.11

32.02

32.94

30.25

33.44

KC1.5

64.00

24.07

0.51

0.18

23.40

24.20

21.37

25.12

Total

384.00

32.85

0.30

0.12

32.26

32.99

21.37

40.56

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Appendix 10: Post hoc test of efficiency/yield between KC0.25 and KC0.75

Multiple Comparison
Dependant value: Efficiency
LSD
(i)

(j)

Mean Different (I) (J)

Standard error

.sig

KC

KC0.25
KC0.75

0.22157
-0.49739

0.2457
0.1944

0.075
0.147

KC0.25

KC
KC0.75

-0.22157
-0.63845

0.2457
0.2178

0.075
0.061*

KC0.75

KC
KC0.25

0.49739
0.63845

0.1944
0.1521

0.147
0.061*

*The meaning difference significant at 0.05

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