The structural conformations of the anionic carrageenan polysaccharides in the presence of monovalent salt close to physiological conditions are studied by atomic force microscopy. Iota-carrageenan undergoes a coil-helix transition at high ionic strength, whereas lambda-carrageenan remains in the coiled state. Polymer statistical analysis reveals an increase in persistence length from 22.6 AE 0.2 nm in the random coil, to 26.4 AE 0.2 nm in the ordered helical conformation, indicating an increased rigidity of the helical iota-carrageenan chains. The many decades-long debated issue on whether the ordered state can exist as single or double helix, is conclusively resolved by demonstrating the existence of a unimeric helix formed intramolecularly by a single polymer chain.Carrageenans are naturally occurring anionic polysaccharides extracted from red seaweed species and find application in food, cosmetic, and pharmaceutical product formulations where they serve as gelling agents, thickeners, stabilizers, and excipients. [1,2] Referring to a family of sulfated linear galactans, their principal disaccharide repeating unit consists of alternating b-(1!3)-and a-(1!4)-d-galactose or 3,6-anhydride residues. [1c] Following the traditional classification, iotaand lambda-carrageenan have two and three sulfate groups, respectively, with the former containing a 3,6-anhydridebridge. [1a] These chemical and structural varieties combined with the ionic environment control their conformation. [3] The sequence motif of lambda-carrageenan has been suggested to prevent the formation of any secondary structure and thus gel formation, whereas iota-carrageenan has been reported to be capable of undergoing a coil-helix transition as a first event of gelation. [4] For their thermoreversible gelation in aqueous solution, a two-step process involving an initial ion-induced helix formation followed by association into networks is generally accepted. Nonetheless, the mechanisms governing the conformational transition, ion-specificity effects, and the mode of molecular association into a percolating gel are still highly debated. [2] An ordered dimeric double helix with 1.3 nm diameter was initially proposed for iota-carrageenan based on fiber X-ray diffraction results, [5a] which was further supported by osmometry, [5b] stopped-flow polarimetry, [5c] sizeexclusion chromatography combined with light scattering, [5d, e] and differential scanning calorimetry.[5f] Strong indication for a single-stranded iota-carrageenan helix as the ordered conformation emerged, however, from other osmometry studies combined with measurements of optical rotation [4] and intrinsic viscosity, [6a] which were substantiated by light scattering data, [6b] leaving the nature of the ordered state a highly controversial issue.This study focuses on resolving the disorder-order conformational transition in molecular solutions of these anionic polysaccharides by atomic force microscopy (AFM) imaging. The conformational change from disordered carrageenans i...