Controlling the network type in self-assembled dipeptide hydrogels

被引：67

作者：

Colquhoun, Catherine ^{[1
]}

Draper, Emily R. ^{[2
]}

Schweins, Ralf ^{[3
]}

Marcello, Marco ^{[4
]}

Vadukul, Devkee ^{[5
]}

Serpell, Louise C. ^{[5
]}

Adams, Dave J. ^{[2
]}

机构：

[1] Univ Leeds, Inst Med & Biol Engn, Sch Biomed Sci, Leeds LS2 9JT, W Yorkshire, England

[2] Univ Glasgow, Sch Chem, Joseph Black Bldg, Glasgow G12 8QQ, Lanark, Scotland

[3] Large Scale Structures Grp, Inst Laue Langevin, CS 20156, 71 Ave Martyrs, F-380429 Grenoble 9, France

[4] Univ Liverpool, Inst Integrat Biol, Liverpool L69 7ZB, Merseyside, England

[5] Univ Sussex, Sch Life Sci, Brighton BN1 9QG, E Sussex, England

来源：

SOFT MATTER | 2017年 / 13卷 / 09期

基金：

英国工程与自然科学研究理事会;

关键词：

MECHANICAL-PROPERTIES; FMOC-DIPHENYLALANINE; PEPTIDE; GELATORS; GELATION;

D O I：

10.1039/c6sm02666d

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

We show that the same low molecular weight gelator can form gels using three different methods. Gels were formed from a high pH solution either by adding a salt or by adding an acid; gels were also formed by adding water to a solution of the gelator in an organic solvent. The mechanical properties for the gels formed by the different methods are different from one another. We link this to the network type that is formed, as well as the fibrous structures that are formed. The salt-triggered gels show a significant number of fibres that tend to align. The acid-triggered gels contain many thin fibres, which form an entangled network. The solvent-triggered gels show the presence of spherulitic domains. We show that it is tractable to vary the trigger mechanism for an established, robust gelator to prepare gels with targeted properties as opposed to synthesising new gelators.

引用

页码：1914 / 1919

页数：6

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