C-3-symmetric, amino acid based organogelators and thickeners
| Autor: | Richard M. Kellogg, Jan H. van Esch, Maaike de Loos, Ben L. Feringa |
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| Přispěvatelé: | Molecular Inorganic Chemistry, Groningen Biomolecular Sciences and Biotechnology |
| Jazyk: | angličtina |
| Rok vydání: | 2007 |
| Předmět: |
AMPHIPHILIC GELATORS
Morphology (linguistics) ORGANIC-SOLVENTS L-LYSINE Biochemistry SUPRAMOLECULAR POLYMERIC SYSTEM Differential scanning calorimetry Drug Discovery Organic chemistry Molecule Thermal stability Fourier transform infrared spectroscopy gel properties SUGAR-INTEGRATED GELATORS METAL COORDINATION chemistry.chemical_classification BIS-UREA COMPOUNDS amino acids PROMINENT GELATION Organic Chemistry Structure property GELATION ABILITY General Medicine self-assembly gels organogelators Amino acid chemistry Chemical engineering Transmission electron microscopy Self-assembly MOLECULAR-WEIGHT HYDROGELATORS |
| Zdroj: | Tetrahedron, 63(31), 7285-7301. PERGAMON-ELSEVIER SCIENCE LTD |
| ISSN: | 1464-5416 0040-4020 |
| Popis: | A class of C-3-symmetric amino acid based organogelators and thickeners featuring a rigid core have been developed. Structural variation yielded a number of compounds, the aggregation behaviour and resulting aggregates and gels of which were studied by FTIR spectroscopy, dropping ball measurements, differential scanning calorimetry and transmission electron microscopy. These studies showed that the nature of the core unit, the type of hydrogen-bonding units and the applied amino acids have a strong influence on the interactions, resulting in large differences in aggregation properties, thermal stability and morphology between the various compounds. The results provide a basis for a better understanding of the relation between aggregate/gel properties and molecular structure. The structural variation available for these compounds allows fine-tuning of the gelators with respect to aggregation behaviour and gel properties. (c) 2007 Published by Elsevier Ltd. |
| Databáze: | OpenAIRE |
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