Further evidence for the gelation ability-structure correlation in sugar-based gelators

Oliver Gronwald, Kazuo Sakurai, Roman Luboradzki, Taro Kimura, Seiji Shinkai

Research output: Contribution to journalArticle

81 Citations (Scopus)

Abstract

Eight methyl glycosides of 4,6-O-benzylidene derivatives of the monosaccharides D-glucose, D-mannose, D-allose and D-altrose were synthesized to systematically study the effect of small configurational changes on the ability to gelate organic solvents. Among the β anomers, only the D-mannose glycoside exhibits a strong gelation ability, whereas in the α-series the D-glucose and D-mannose derivatives act as versatile gelators. Also, as a general rule we found that the β anomers possess a higher ability to gelate solvents than the α anomers. The gelation properties are discussed on the basis of SAXS, FTIR, differential scanning calorimetric (DSC) measurements and scanning electron microscopy (SEM) observations. The temperature-dependent SAXS measurements were carried out to elucidate the sol-gel transition temperature. The present study emphasizes that the saccharide family provides, not only valuable information of the structural requirements for the design of new gelators, but also for molecular assembly systems in general.

Original languageEnglish
Pages (from-to)307-318
Number of pages12
JournalCarbohydrate Research
Volume331
Issue number3
DOIs
Publication statusPublished - Apr 12 2001
Externally publishedYes

Fingerprint

Gelation
Mannose
Sugars
Glycosides
Derivatives
Glucose
Monosaccharides
Transition Temperature
Polymethyl Methacrylate
Fourier Transform Infrared Spectroscopy
Electron Scanning Microscopy
Organic solvents
Sol-gels
Gels
Scanning
Scanning electron microscopy
Temperature

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

Cite this

Further evidence for the gelation ability-structure correlation in sugar-based gelators. / Gronwald, Oliver; Sakurai, Kazuo; Luboradzki, Roman; Kimura, Taro; Shinkai, Seiji.

In: Carbohydrate Research, Vol. 331, No. 3, 12.04.2001, p. 307-318.

Research output: Contribution to journalArticle

Gronwald, O, Sakurai, K, Luboradzki, R, Kimura, T & Shinkai, S 2001, 'Further evidence for the gelation ability-structure correlation in sugar-based gelators', Carbohydrate Research, vol. 331, no. 3, pp. 307-318. https://doi.org/10.1016/S0008-6215(01)00035-0
Gronwald, Oliver ; Sakurai, Kazuo ; Luboradzki, Roman ; Kimura, Taro ; Shinkai, Seiji. / Further evidence for the gelation ability-structure correlation in sugar-based gelators. In: Carbohydrate Research. 2001 ; Vol. 331, No. 3. pp. 307-318.
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