L-Menthyl α-maltoside as a novel low-molecular-weight gelator

Kohei Ide, Toshiyuki Sato, Jun Aoi, Hiroyuki Do, Keiichi Kobayashi, Yuki Honda, Kotaro Kirimura

    研究成果: Article

    1 引用 (Scopus)

    抜粋

    l-Menthyl α-D-glucopyranosyl-(1→4)-α-D-glucopyranoside (l-α-MenG2), an α-maltoside of l-menthol, was synthesized through a three-step enzymatic reaction. We found that l-α- MenG 2 possesses the properties of a low-molecular-weight gelator. Aqueous solutions containing l-α-MenG2 at concentrations above 30 g L-1 show a thermally reversible sol-gel transition. The sol-gel transition temperature of the aqueous l-α-MenG2 solution increases with l-α-MenG2 concentration: 12 °C at 30 g L-1 and 24 °C at 250 g L-1. d-Menthyl and d-isomenthyl α-maltosides were also synthesized enzymatically, but their aqueous solutions showed no sol-gel transition.

    元の言語English
    ページ(範囲)657-659
    ページ数3
    ジャーナルChemistry Letters
    42
    発行部数6
    DOI
    出版物ステータスPublished - 2013

      フィンガープリント

    ASJC Scopus subject areas

    • Chemistry(all)

    これを引用

    Ide, K., Sato, T., Aoi, J., Do, H., Kobayashi, K., Honda, Y., & Kirimura, K. (2013). L-Menthyl α-maltoside as a novel low-molecular-weight gelator. Chemistry Letters, 42(6), 657-659. https://doi.org/10.1246/cl.130122