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 × 103 and 7.2 × 103, 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.