Thermal, spectroscopic, SEM and rheological datasets of native and quaternized guar gum

The manuscript reports TGA, DTA, SEM and NMR datasets of native and quaternized guar gum as a tool for their characterization. The TGA and DTA data was acquired in temperature range 35–500 °C. Based on the TGA experimental values, activation energy plots were drawn to study the stability of native and quaternized polysaccharides (Cai and Bi, 2008 [1]). The data demonstrates the thermal behaviour of quaternized guar gum vis-a-vis native guar gum. The surface morphology of native and quaternized galactomannan was represented by SEM imaging. The (1)H–(1)H COSY was acquired to understand structural changes by quaternization. The rheological measurements of native and modified products were carried out to obtain the viscosity profile of the respective samples. The datasets support the research article ‘Synthesis of quaternized guar gum using Taguchi L (16) orthogonal array’ (Tyagi et al., 2020 [2]).