Using chirality to influence supramolecular gelation

Kate McAulay, Bart Dietrich, Hao Su, Michael T. Scott, Sarah Rogers, Youssra K. Al-Hilaly, Honggang Cui, Louise C. Serpell, Annela M. Seddon, Emily R. Draper, Dave J. Adams*

*Corresponding author for this work

Research output: Contribution to journalArticle (Academic Journal)

5 Citations (Scopus)
112 Downloads (Pure)

Abstract

Most low molecular weight gelators are chiral, with racemic mixtures often unable to form gels. Here, we show an example where all enantiomers, diastereomers and racemates of a single functionalized dipeptide can form gels. At high pH, different self-assembled aggregates are formed and these directly template the structures formed in the gel. Hence, solutions and gels with different properties can be accessed simply by varying the chirality. This opens up new design rules for the field.

Original languageEnglish
Pages (from-to)7801-7806
Number of pages6
JournalChemical Science
Volume10
Issue number33
Early online date3 Jul 2019
DOIs
Publication statusE-pub ahead of print - 3 Jul 2019

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  • Cite this

    McAulay, K., Dietrich, B., Su, H., Scott, M. T., Rogers, S., Al-Hilaly, Y. K., Cui, H., Serpell, L. C., Seddon, A. M., Draper, E. R., & Adams, D. J. (2019). Using chirality to influence supramolecular gelation. Chemical Science, 10(33), 7801-7806. https://doi.org/10.1039/c9sc02239b