Blending gelators to tune gel structure and probe anion-induced disassembly.
Blending gelators to tune gel structure and probe anion-induced disassembly.
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DOI：
10.1002/chem.201303153
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发表时间：
2014-01-03
影响因子：
4.3
通讯作者：
Steed, Jonathan W.
中科院分区：
文献类型：
--
作者：
Foster, Jonathan A.;Edkins, Robert M.;Cameron, Gary J.;Colgin, Neil;Fucke, Katharina;Ridgeway, Sam;Crawford, Andrew G.;Marder, Todd B.;Beeby, Andrew;Cobb, Steven L.;Steed, Jonathan W.
混合不同的低分子质量凝胶剂(LMWGs)提供了一种调整凝胶性能和整合荧光等功能的便捷途径。报道了一系列具有共同的双尿素基序的凝胶剂，并用不同的氨基酸衍生的端基和不同长度的亚烷基间隔物进行官能化。含有1-和2-基团的荧光凝胶剂提供了混合体系的探针，以及来自粉末衍射和电子显微镜的结构和形态数据。对单个凝胶剂的表征表明，尽管预期的α-尿素带基序被保留，但在凝胶特性、分子堆积、纤维形态和流变性方面有相当大的差异。凝胶剂的混合揭示了这样的例子：1) 凝胶形成单独的、保持其自身堆积和形态的正交网络，2) 凝胶混合在一起形成单一网络，或者采用一个凝胶剂的堆积和形态，或3) 单独创建两个凝胶剂中没有看到的新结构。尿素官能团与阴离子的强结合被用作破坏凝胶结构的一种手段，而荧光凝胶混合物的使用为阴离子介导的凝胶溶解提供了新的见解。
Blending different low molecular weight gelators (LMWGs) provides a convenient route to tune the properties of a gel and incorporate functionalities such as fluorescence. Blending a series of gelators having a common bis-urea motif, and functionalised with different amino acid-derived end-groups and differing length alkylene spacers is reported. Fluorescent gelators incorporating 1-and 2-pyrenyl moieties provide a probe of the mixed systems alongside structural and morphological data from powder diffraction and electron microscopy. Characterisation of the individual gelators reveals that although the expected α-urea tape motif is preserved, there is considerable variation in the gelation properties, molecular packing, fibre morphology and rheological behaviour. Mixing of the gelators revealed examples in which: 1) the gels formed separate, orthogonal networks maintaining their own packing and morphology, 2) the gels blended together into a single network, either adopting the packing and morphology of one gelator, or 3) a new structure not seen for either of the gelators individually was created. The strong binding of the urea functionalities to anions was exploited as a means of breaking down the gel structure, and the use of fluorescent gel blends provides new insights into anion-mediated gel dissolution.
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影响因子：
16.6
作者：
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通讯作者：
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作者：
ETTER, MC;URBANCZYKLIPKOWSKA, Z;PANUNTO, TW
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作者：
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通讯作者：
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