Molecular Assembly and Gelating Behavior of (L)-Alanine Derivatives.
Molecular Assembly and Gelating Behavior of (L)-Alanine Derivatives.
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(L)-丙氨酸衍生物的分子组装和胶凝行为。
DOI：
10.1002/chem.202300455
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发表时间：
2023
期刊：
影响因子：
--
通讯作者：
Y
中科院分区：
文献类型：
--
作者：
Soeta,T.; Kurobe;S.; Nirei;Y.; Kurokawa;N.; Wei;W.L; Yurtsever;A.; Fukuma;T.; Ukaji;Y
在这项研究中，设计并合成了一种衍生自（l）-氨基酸的低分子量有机胶凝剂。进行使用（1）-氨基酸衍生物的甘精胰岛素测定以确认胶凝能力，发现几种化合物的胶凝能力高。（1）-丙氨酸衍生物被确定为优异的胶凝剂，即使当添加较少量时也形成良好的凝胶。这些结果导致氨基酸衍生的有机胶凝剂的文库。此外，测量了具有高凝胶化性能的（1）-丙氨酸衍生物的热性质。差示扫描量热法测量结果表明，凝胶的热稳定性可以通过改变凝胶因子的浓度来控制。通过场发射扫描电子显微镜和原子力显微镜测量观察所获得的凝胶的表面状态，这证实了自分子聚集体的结构。观察到自分子聚集体是螺旋状或片状的，并且凝胶通过自分子识别形成聚集体而构建。
In this study, a low‐molecular‐weight organogelator derived from (l)‐amino acids was designed and synthesized. Gelation assays using (l)‐amino acid derivatives were performed to confirm the gelation ability, which was found to be high in several compounds. The (l)‐alanine derivatives were determined to be excellent gelators, forming good gels even when smaller amounts were added. These results led to a library of amino acid‐derived organogelators. In addition, the thermal properties of the (l)‐alanine derivatives with high gelation performance were measured. Differential scanning calorimetry measurements revealed that the thermal stability of the gels could be controlled by changing the gelator concentration. The surface states of the obtained gels were observed by field‐emission scanning electron microscopy and atomic force microscopy measurements, which confirmed the structure of the self‐molecular aggregates. Self‐molecular aggregates were observed to be helical or sheet‐like, and the gels were constructed by forming aggregates by self‐molecular recognition.