Chitosan/carboxymethyl cashew gum polyelectrolyte complex: synthesis and thermal stability

Chitosan/carboxymethyl cashew gum polyelectrolyte complexes were synthesized using different proportions of chitosan (CH) and carboxymethyl cashew gum (CMCG). The optimum CH:CMCG ratio was 25:75, which produced highest product yield. Polyelectrolyte (PEC) samples were characterized by thermogravimetric analysis and FT-IR spectroscopy. Parameters such as initial and maximal degradation temperatures and activation energy (Ea) were determined. Activation energies follows the order CMCG > CH > PECs samples. Infrared analysis from residual products after heating at 280 °C in different times indicated that cleavage of the glycosidic bond and formation of unsaturated products occurred.