An attempt to predict the gelation ability of hydrogen-bond-based gelators utilizing a glycoside library

Roman Luboradzki, Oliver Gronwald, Masato Ikeda, Seiji Shinkai, David N. Reinhoudt

研究成果: Contribution to journalArticle査読

150 被引用数 (Scopus)

抄録

The correlation between the saccharide crystal structure and its gelating ability seems to be a useful tool for finding promising gelators. By analogy to the other types of the hydrogen-bond-based gelators the tendency to form one-dimensional hydrogen-bonded networks may be essential as a prerequisite for good gelators. The gelation abilities were tested for four configurational isomers (methyl-4,6-O-benzylidyne-α-D-glucopyranoside, methyl-4,6-O-benzylidyne-α-D-allopyranoside, methyl-4,6-O-benzylidyne-α-D-altropyranoside, and methyl-4,6-O-benzylidyne-α-D-idopyranoside) which exhibit quite different hydrogen-bonded networks in their crystal structures. Only in the case of one-dimensional hydrogen-bonded architecture the good gel systems were found. (C) 2000 Elsevier Science Ltd.

本文言語英語
ページ(範囲)9595-9599
ページ数5
ジャーナルTetrahedron
56
49
DOI
出版ステータス出版済み - 12 1 2000

All Science Journal Classification (ASJC) codes

  • 生化学
  • 創薬
  • 有機化学

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