Fm. Menger et Kl. Caran, Anatomy of a gel. Amino acid derivatives that rigidify water at submillimolar concentrations, J AM CHEM S, 122(47), 2000, pp. 11679-11691
On the basis of suggestive X-ray data, 14 aroyl L-cystine derivatives were
designed, synthesized, and examined for their ability to gelate water. Seve
ral members of this amino acid family are remarkably effective aqueous gela
tors (the best being one that can rigidify aqueous solutions at 0.25 mM, ca
. 0.01%, in less than 30 s!). A few of the analogues separate from water as
crystals, indicating a close relationship between gelation and crystalliza
tion. All effective gelators self-assemble into fibrous structures that ent
rain the solvent in the capillary spaces among them. Hydrogen-bonding sites
on the compounds that might stabilize the fibers were identified from spec
ific substitutions that replace a hydrogen donor with a methyl group, enhan
ce the hydrogen-accepting ability of a carbonyl oxygen, or promote the hydr
ogen-donating, ability of an amide proton. The structural variations were c
haracterized via minimal gelation concentrations and times, X-ray crystallo
graphy, light and electron microscopy, rheology, and calorimetry. The multi
ple techniques, applied to the diverse compounds, allowed an extensive sear
ch into the basis of gelation. It was learned, for example, that the compou
nd with the lowest minimum gelator concentration and time also has one of t
he weakest gels (i.e., it has a low elastic modulus). This is attributed to
kinetic effects that perturb the length of the fibers. It was also argued
that pi/pi stacking, the carboxyl carbonyl (but not the carboxyl proton), a
nd solubility factors all contribute to the stability of a fiber. Polymorph
ism also plays a role. Rheological studies at different temperatures show t
hat certain gels are stable to a 1-Hz, 3-Pa oscillating shear stress at tem
peratures as high as 90 degreesC. Other gels have a "catastrophic" break at
lower temperatures. Calorimetric data indicate a smooth transition from ge
l to sol as the temperature is increased. These and other issues are discus
sed in this "anatomy" of a gel.