McAulay, Kate, Dietrich, Bart, Su, Hao, Scott, Michael T., Rogers, Sarah, Al-Hilaly, Youssra K., Cui, Honggang, Serpell, Louise C., Seddon, Annela M., Draper, Emily R. and Adams, Dave J. (2019) Using chirality to influence supramolecular gelation. Chemical Science. ISSN 2041-6539

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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.

Item Type:	Article
Schools and Departments:	School of Life Sciences > Biochemistry
Research Centres and Groups:	Dementia Research Group
Subjects:	Q Science > QD Chemistry > QD0241 Organic chemistry > QD0415 Biochemistry > QD0431 Proteins, peptides, amino acids, etc.
Depositing User:	Youssra Al-Hilaly
Date Deposited:	26 Jul 2019 10:28
Last Modified:	26 Jul 2019 10:30
URI:	http://sro.sussex.ac.uk/id/eprint/85115

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