4.2 Article

Halogen effects on the solid-state packing of phenylalanine derivatives and the resultant gelation properties

期刊

FARADAY DISCUSSIONS
卷 203, 期 -, 页码 423-439

出版社

ROYAL SOC CHEMISTRY
DOI: 10.1039/c7fd00108h

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资金

  1. EPSRC Directed Assembly network [EP/K014382/1]
  2. Herchel Smith Fund (Cambridge)
  3. Heriot-Watt University
  4. Royal Society of Edinburgh/Scottish Government
  5. EPSRC [EP/M507866/1]
  6. University of East Anglia
  7. EPSRC [EP/K014382/1] Funding Source: UKRI

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Phenylalanine is an important amino acid both biologically, essential to human health, and industrially, as a building block of artificial sweeteners. Our interest in this particular amino acid and its derivatives lies with its ability to form gels in a number of solvents. We present here the studies of the influence of halogen addition to the aromatic ring on the gelation properties and we analyse the crystal structures of a number of these materials to elucidate the trends in their behaviour based on the halogen addition to the aromatic group and the interactions that result.

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