Novel Gelling Systems of <i>κ</i>‐, <i>ι</i>‐ and <i>λ</i>‐Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid

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<jats:title>Abstract</jats:title><jats:p>Gels of three types of carrageenans (<jats:italic>κ</jats:italic>‐, <jats:italic>ι</jats:italic>‐ and <jats:italic>λ</jats:italic>‐), 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. <jats:italic>κ</jats:italic>‐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, <jats:italic>κ</jats:italic>‐ and <jats:italic>ι</jats:italic>‐carrageenans gave better miscible gels with BMIMCl, followed by <jats:italic>λ</jats:italic>‐carrageenan. On the other hand, <jats:italic>λ</jats:italic>‐carrageenan gave a better miscible composite gel with cellulose and BMIMCl, followed by <jats:italic>ι</jats:italic>‐ and <jats:italic>κ</jats:italic>‐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 <jats:italic>κ</jats:italic>‐ and <jats:italic>ι</jats:italic>‐carrageenans as well as the cellulose gel with BMIMCl.</jats:p><jats:p><jats:boxed-text content-type="graphic" position="anchor"><jats:graphic xmlns:xlink="http://www.w3.org/1999/xlink" mimetype="image/jpeg" position="anchor" specific-use="enlarged-web-image" xlink:href="graphic/mgra001.jpg"><jats:alt-text>magnified image</jats:alt-text></jats:graphic></jats:boxed-text> </jats:p>

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