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Fabrication and characterization of polysaccharide ion gels with ionic liquids and their further conversion into value-added sustainable materials.

Takada A, Kadokawa J - Biomolecules (2015)

Bottom Line: The resulting ion gels have been characterized by suitable analytical measurements.Characterization of a pregel state by viscoelastic measurement provided the molecular weight information.Furthermore, the polysaccharide ion gels have been converted into value-added sustainable materials by appropriate procedures, such as exchange with other disperse media and regeneration.

View Article: PubMed Central - PubMed

Affiliation: Institute for Materials Chemistry and Engineering, Kyushu University, Kasuga Koen 6-1, Kasuga, Fukuoka 816-8581, Japan. takada@mm.kyushu-u.ac.jp.

ABSTRACT
A review of the fabrication of polysaccharide ion gels with ionic liquids is presented. From various polysaccharides, the corresponding ion gels were fabricated through the dissolution with ionic liquids. As ionic liquids, in the most cases, 1-butyl-3-methylimidazolium chloride has been used, whereas 1-allyl-3methylimidazolium acetate was specifically used for chitin. The resulting ion gels have been characterized by suitable analytical measurements. Characterization of a pregel state by viscoelastic measurement provided the molecular weight information. Furthermore, the polysaccharide ion gels have been converted into value-added sustainable materials by appropriate procedures, such as exchange with other disperse media and regeneration.

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Procedure for fabrication of anionic polysaccharide ion gels with BMIMCl.
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biomolecules-05-00244-f010: Procedure for fabrication of anionic polysaccharide ion gels with BMIMCl.

Mentions: Carrageenan is a water-soluble phycocolloid extracted from red algae and is used mostly as a stabilizer and a structural provider in food and ice cream industries [46]. Three major varieties of carrageenans, i.e., κ-, λ-, and ι-carrageenans, are known. They are anionic polysaccharides because of the presence of sulfate groups and differ in their number and position on the repeating units (Figure 2). We reported the gelling system of these carrageenans with BMIMCl (Figure 10) [47]. For the fabrication of ion gels, first, carrageenans were dissolved with BMIMCl (13 wt%) at 100 °C for 10 h with stirring. When the solutions were cooled to room temperature, ion gels were obtained, which could suitably be manipulated after standing for 12 h upon addition of acetone and excess IL excluding from the gels were washed out with ethanol. κ-Carrageenan formed a hard gel, whereas the other carrageenans formed soft gels. It should be noted that the κ-carrageenan gel is tough in nature and hence not able to sustain more strain, unlike the other two carrageenan gels, which had soft natures [9].


Fabrication and characterization of polysaccharide ion gels with ionic liquids and their further conversion into value-added sustainable materials.

Takada A, Kadokawa J - Biomolecules (2015)

Procedure for fabrication of anionic polysaccharide ion gels with BMIMCl.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4384121&req=5

biomolecules-05-00244-f010: Procedure for fabrication of anionic polysaccharide ion gels with BMIMCl.
Mentions: Carrageenan is a water-soluble phycocolloid extracted from red algae and is used mostly as a stabilizer and a structural provider in food and ice cream industries [46]. Three major varieties of carrageenans, i.e., κ-, λ-, and ι-carrageenans, are known. They are anionic polysaccharides because of the presence of sulfate groups and differ in their number and position on the repeating units (Figure 2). We reported the gelling system of these carrageenans with BMIMCl (Figure 10) [47]. For the fabrication of ion gels, first, carrageenans were dissolved with BMIMCl (13 wt%) at 100 °C for 10 h with stirring. When the solutions were cooled to room temperature, ion gels were obtained, which could suitably be manipulated after standing for 12 h upon addition of acetone and excess IL excluding from the gels were washed out with ethanol. κ-Carrageenan formed a hard gel, whereas the other carrageenans formed soft gels. It should be noted that the κ-carrageenan gel is tough in nature and hence not able to sustain more strain, unlike the other two carrageenan gels, which had soft natures [9].

Bottom Line: The resulting ion gels have been characterized by suitable analytical measurements.Characterization of a pregel state by viscoelastic measurement provided the molecular weight information.Furthermore, the polysaccharide ion gels have been converted into value-added sustainable materials by appropriate procedures, such as exchange with other disperse media and regeneration.

View Article: PubMed Central - PubMed

Affiliation: Institute for Materials Chemistry and Engineering, Kyushu University, Kasuga Koen 6-1, Kasuga, Fukuoka 816-8581, Japan. takada@mm.kyushu-u.ac.jp.

ABSTRACT
A review of the fabrication of polysaccharide ion gels with ionic liquids is presented. From various polysaccharides, the corresponding ion gels were fabricated through the dissolution with ionic liquids. As ionic liquids, in the most cases, 1-butyl-3-methylimidazolium chloride has been used, whereas 1-allyl-3methylimidazolium acetate was specifically used for chitin. The resulting ion gels have been characterized by suitable analytical measurements. Characterization of a pregel state by viscoelastic measurement provided the molecular weight information. Furthermore, the polysaccharide ion gels have been converted into value-added sustainable materials by appropriate procedures, such as exchange with other disperse media and regeneration.

Show MeSH