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Gelation behavior of 2H-chromene N-acylamino acid conjugates
Journal article   Peer reviewed

Gelation behavior of 2H-chromene N-acylamino acid conjugates

Alan R Katritzky, Rajeev Sakhuja, Levan Khelashvili and Karem Shanab
Journal of organic chemistry, Vol.74(8), pp.3062-3065
17/04/2009
DOI: https://doi.org/10.1021/jo900066m
PMID: 19296588

Abstract

2H-Chromene-based conjugates of N-acyl-1,omega-amino acids (5, 9a-f, 14a-f) of natural amino acids (10a,b) and of dipeptide (10c) are prepared (60-97%) by N-acylbenzotriazole methodology in aqueous media at 20 degrees C. Gelation properties of the corresponding sodium salts in DMF and DMSO are generalized with respect to an increase or decrease in the chain length of the spacer.

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