Time-dependent gel to gel transformation of a peptide based supramolecular gelator

被引:58
作者
Baral, Abhishek [1 ]
Basak, Shibaji [1 ]
Basu, Kingshuk [1 ]
Dehsorkhi, Ashkan [2 ]
Hamley, Ian W. [2 ]
Banerjee, Arindam [1 ]
机构
[1] Indian Assoc Cultivat Sci, Dept Biol Chem, Kolkata 700032, India
[2] Univ Reading, Dept Chem, Reading RG6 6AD, Berks, England
基金
英国工程与自然科学研究理事会;
关键词
COMPONENT SELECTION; MOLECULAR GELATORS; HYDROGEL FORMATION; SUSTAINED-RELEASE; PHYSIOLOGICAL PH; SELF-ASSEMBLIES; PI-GELATORS; MIXTURES; ENCAPSULATION; FLUORESCENCE;
D O I
10.1039/c5sm00808e
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
A dipeptide with a long fatty acid chain at its N-terminus gives hydrogels in phosphate buffer in the pH range 7.0-8.5. The hydrogel with a gelator concentration of 0.45% (w/v) at pH 7.46 (physiological pH) provides a very good platform to study dynamic changes within a supramolecular framework as it exhibits remarkable change in its appearance with time. Interestingly, the first formed transparent hydrogel gradually transforms into a turbid gel within 2 days. These two forms of the hydrogel have been thoroughly investigated by using small angle X-ray scattering (SAXS), powder X-ray diffraction (PXRD), field emission scanning electron microscopic (FE-SEM) and high-resolution transmission electron microscopic (HR-TEM) imaging, FT-IR and rheometric analyses. The SAXS and low angle PXRD studies substantiate different packing arrangements for the gelator molecules for these two different gel states (the freshly prepared and the aged hydrogel). Moreover, rheological studies of these two gels reveal that the aged gel is stiffer than the freshly prepared gel.
引用
收藏
页码:4944 / 4951
页数:8
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