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Full Paper
Novel Gelling Systems of κ-, ι- and λ-Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid
Article first published online: 10 NOV 2008
DOI: 10.1002/mabi.200800179
Copyright © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Additional Information
How to Cite
Prasad, K., Kaneko, Y. and Kadokawa, J.-i. (2009), Novel Gelling Systems of κ-, ι- and λ-Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid. Macromol. Biosci., 9: 376–382. doi: 10.1002/mabi.200800179
Publication History
- Issue published online: 1 APR 2009
- Article first published online: 10 NOV 2008
- Manuscript Accepted: 22 SEP 2008
- Manuscript Revised: 15 SEP 2008
- Manuscript Received: 26 JUN 2008
- Abstract
- Article
- References
- Cited By
Keywords:
- cellulose;
- composites;
- gels;
- hydrogels;
- polysaccharides
Abstract
Gels of three types of carrageenans (κ-, ι- and λ-), as well as their composite gels with cellulose, were prepared using an ionic liquid, 1-butyl-3-methylimidazolium chloride (BMIMCl), by a heating-cooling process. κ-Carrageenan gave the formation of hard gel while the other two carrageenans gave the formation of softer gels with BMIMCl. The gels were characterized by X-ray diffraction (XRD), thermal analysis (TGA and DSC), scanning electron microscope (SEM) and compressive testing. The results indicated that, among the three types of carrageenans, κ- and ι-carrageenans gave better miscible gels with BMIMCl, followed by λ-carrageenan. On the other hand, λ-carrageenan gave a better miscible composite gel with cellulose and BMIMCl, followed by ι- and κ-carrageenans. The stress-strain curves indicated that the mechanical properties of the above gel systems on the compressive mode were much better than those of the hydrogels of κ- and ι-carrageenans as well as the cellulose gel with BMIMCl.