Using the hydrolysis of anhydrides to control gel properties and homogeneity in pH-triggered gelation

被引：33

作者：

Draper, Emily R. ^{[1
]}

Mears, Laura L. E. ^{[1
]}

Castilla, Ana M. ^{[1
]}

King, Stephen M. ^{[2
]}

McDonald, Tom O. ^{[1
]}

Akhtar, Riaz ^{[3
]}

Adams, Dave J. ^{[1
]}

机构：

[1] Univ Liverpool, Dept Chem, Liverpool L69 7ZD, Merseyside, England

[2] Rutherford Appleton Lab, ISIS Facil, Sci & Technol Facil Council, Didcot OX11 0QX, Oxon, England

[3] Univ Liverpool, Sch Engn, Ctr Mat & Struct, Liverpool L69 3GH, Merseyside, England

来源：

RSC ADVANCES | 2015年 / 5卷 / 115期

基金：

英国工程与自然科学研究理事会;

关键词：

MOLECULAR-WEIGHT GELATORS; GLUCONO-DELTA-LACTONE; MECHANICAL CHARACTERIZATION; NEUTRON-SCATTERING; HYDROGELS; DIPEPTIDE; PEPTIDE; NANOINDENTATION; NAPHTHALENE; TRANSITION;

D O I：

10.1039/c5ra22253b

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The pH of an aqueous solution of a low molecular weight gelator can be adjusted through the hydrolysis of a number of anhydrides to the corresponding acids. The rate of hydrolysis and hence of pH change can be used to control the rate of gel formation. This rate does not affect the primary assembly of the low molecular weight gelator, but does affect the mechanical properties of the resulting gels, as well as the homogeneity and reproducibility of the gels. The mechanical properties are compared by both rheology and dynamic nanoindentation.

引用

页码：95369 / 95378

页数：10

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