Molecular mechanism of physical gelation of hydrocarbons by fatty acid amides of natural amino acids

Pal, Asish and Ghosh, Yamuna K and Bhattacharya, Santanu (2007) Molecular mechanism of physical gelation of hydrocarbons by fatty acid amides of natural amino acids. In: Tetrahedron, 63 (31). pp. 7334-7348.

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Abstract

A variety of fatty acid amides of different naturally occurring L-amino acids have been synthesized and they are found to form gels with various hydrocarbons. The gelation properties of these compounds were studied by a number of physical methods including FTIR spectroscopy, X-ray diffraction, scanning electron microscopy, differential scanning calorimetry, rheology, and it was found that gelation depended critically on the fatty acid chain length and the nature of the amino acid. Among them L-alanine based gelators were found to be the most efficient and versatile gelators as they self-assemble into a layered structure to form the gel network. Mechanisms for the assembly and formation of gels from these molecules are discussed.

Item Type:	Journal Article
Publication:	Tetrahedron
Publisher:	Elsevier Ltd
Additional Information:	Copyright of this article belongs to Elsevier Ltd.
Department/Centre:	Division of Chemical Sciences > Organic Chemistry
Date Deposited:	06 Feb 2008
Last Modified:	19 Sep 2010 04:42
URI:	http://eprints.iisc.ac.in/id/eprint/12971

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