Influence of solvent on the thermal stability and organization of self-assembling fibrillar networks in methyl-4,6-O-(p-nitrobenzylidene)-α-d-glucopyranoside gels

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• 作者：M. Bielejewski^a ; A. Ł ; apiń ; ski^a ; R. Luboradzki^b ; J. Tritt-Goc^a ; ^{jtg@ifmpan.poznan.pl"" rel=""nofollow}
• 关键词：Sugar-based gelator ; Self-assembling ; Gel microstructure ; Gel stability ; Solvents influence
• 刊名：Tetrahedron
• 出版年：2011
• 出版时间：23 September 2011
• 年：2011
• 卷：67
• 期：38
• 页码：7222-7230
• 全文大小：2623 K

文摘

Sugar based low-molecular-mass organogelator (LMOG) methyl-4,6-O-(p-nitrobenzylidene)-α-d-glucopyranoside, is a unique gelator because its small and weakly-interacting molecules can form large supramolecular structures in nonpolar, but also in polar, solvents and cause their gelation. The self-assembling properties of the gelator were studied in selected nonpolar and polar solvents. It was shown that the driving forces for both types of solvent are the intermolecular hydrogen bond interaction. The effect of the nature of the solvent on the thermal stability of the gels and on the three-dimensional network organization was determined. Different solvent parameters, such as dielectric constant, one-component solubility parameter, the polarity parameter and the Kamlet–Taft parameters were considered to quantify solvent effects on the gelation. Some correlation between these parameters and the gel stability, microstructure and the enthalpy of the phase transition were established. The effort to correlate the Kamlet–Taft parameters to the thermal stability and gelation ability is also possible but applies only to the studied gelator.