Abstract
Hybrid molecular/macromolecular gels were formulated by mixing amino-acid based gelators with dextran, a nonionic bacterial polysaccharide, in mixtures of water and dimethylsulfoxide. Gelators were hydrophobic derivatives of L-lysine in which the Nα was acylated with dodecanoic acid and the Nε was acylated by benzoyloxycarbonyl or o-chloro-benzoyloxycarbonyl group. Increasing dextran concentration led to a decrease of the stationary values of storage and loss modulus of the gels. In addition, gel formation was slowed down upon increasing dextran concentration. Nevertheless, the characteristics of aggregates as well as their kinetics of growth, as deduced from rheological data, remained identical to those observed with gelator alone (mainly linear fractal aggregates and unidirectional growing mechanism) whatever dextran concentration. Raman microscopy confirmed conclusions drawn from rheological data. It was concluded that dextran macromolecules were mainly at the origin of steric hindrance with supramolecular aggregates.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
