Molecular weight between entanglements for κ- and ι-carrageenans in an ionic liquid.

The molecular weight between entanglements (Me) for κ- and ι-carrageenans, sulfated galactans, was examined in concentrated solutions using an ionic liquid 1-butyl-3-methylimidazolium acetate as a solvent. The dynamic viscoelasticity data for the solutions measured at different temperatures were overlapped according to the time-temperature superposition principle, and the obtained master curves exhibited the flow and rubbery plateau zones, being typical of concentrated polymer solutions having entanglement coupling. The values of Me for κ- and ι-carrageenans in the solutions were determined from the plateau moduli. Then the values of Me in the molten state (Me,melt) estimated as a material constant to be 6.6×10(3) and 7.2×10(3), respectively. The close values of Me,melt for κ- and ι-carrageenans indicate that 4-sulfate group of ι-carrageenan are not so influential for the entanglement network. Compared with agarose, a non-sulfate galactan, carrageenans have larger values of average spacing between entanglements.