Low molecular weight gelators for organic fluids: Gelation using a family of cyclo(dipeptide)s
Low molecular weight gelators for organic fluids: Gelation using a family of cyclo(dipeptide)s
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DOI：
10.1006/jcis.1999.6672
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发表时间：
2000-04-15
影响因子：
9.9
通讯作者：
Shirai, H
中科院分区：
文献类型：
--
作者：
Hanabusa, K;Matsumoto, M;Shirai, H
由不同氨基酸组成的简单环（二肽）能够在多种有机流体中引起物理凝胶化，包括食用油、甘油酯、醇和芳香族分子。最小凝胶浓度、FTIR光谱、NMR光谱和电子显微照片被用来表征凝胶现象，环（二肽）中N-H和C=O之间的分子间氢键在凝胶化中起着重要作用。 FTIR 和 X 射线衍射数据表明，形成凝胶的聚集体是氢键分子梯的组装体，这些分子梯最初是由许多分子通过分子间氢键形成的。梯状聚集体相互缠绕、互锁，最终固定有机流体，并结合溶剂的三组分溶解度参数讨论凝胶化能力。 (C) 2000 年学术出版社。
Simple cyclo(dipeptide)s consisting of diverse amino acids are able to cause physical gelation in a wide variety of organic fluids, including edible oils, glyceryl esters, alcohols, and aromatic molecules. Minimum gel concentrations, FTIR spectroscopy, NMR spectroscopy, and electron micrograph are used to characterize gel phenomenon, The intermolecular hydrogen bonding between N-H and C=O in cyclo(dipeptide)s plays an important role in gelation. FTIR and X-ray diffraction data suggest that the aggregate responsible for gel is an assembly of hydrogen-bonded molecular ladders, which are initially formed from numerous molecules through intermolecular hydrogen bonding. The ladder-like aggregates are intertwined and interlocked, and finally immobilize organic fluids, The gelation ability is discussed in connection with the three-component solubility parameters of solvents. (C) 2000 Academic Press.