Novel gelling systems of kappa-, iota- and lambda-carrageenans and their composite gels with cellulose using ionic liquid.
Gels of three types of carrageenans (kappa-, iota- and lambda-), 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. kappa-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, kappa- and iota-carrageenans gave better miscible gels with BMIMCl, followed by lambda-carrageenan. On the other hand, lambda-carrageenan gave a better miscible composite gel with cellulose and BMIMCl, followed by iota- and kappa-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 kappa- and iota-carrageenans as well as the cellulose gel with BMIMCl.
Prasad
Kamalesh
K
Department of Nanostructured and Advanced Materials Graduate School of Science and Engineering Kagoshima University, Korimoto, Kagoshima, Japan.
Kaneko
Yoshiro
Y
Kadokawa
Jun-ichi
J
D020811:Biomedical Technology; D002351:Carrageenan / Q000737:chemistry*; D002482:Cellulose / Q000737:chemistry*; D019245:Compressive Strength; D005782:Gels / Q000138:chemical synthesis*; D052578:Ionic Liquids / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D014961:X-Ray Diffraction
D005782:Gels; D052578:Ionic Liquids; D002351:Carrageenan; D002482:Cellulose