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Thermo-responsive gels based on supramolecular assembly of an amidoamine and citric acid

Abstract

In this work, we report the formation of a novel, aqueous-based thermo-responsive, supramolecular gelling system prepared by a convenient and efficient self-assembly of a long-chain amino-amide and citric acid. To determine the viscosity behavior and to gain insights into the gelation mechanism, a complementary combination of technique, including Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), dynamic light scattering (DLS), and sinusoidal oscillatory tests, were used. The supramolecular gelator exhibited remarkably reversible sol-gel transitions induced by temperature at 76 °C. At a concentration of 5 wt%, the zero-frequency viscosity of the supramolecular system increased about four orders of magnitude (from 4.2 to 12563 Pa•s) by changing temperature from 23 ºC to 76 ºC. The viscous nature of the supramolecular gel could be preserved up to 90 ºC. The synergistic combination of hydrogen bonding between amino and carboxylic acid groups and electrostatic interactions arising from the protonation of amino-group and the deprotonation of carboxylic acid groups enhanced at higher temperatures is presumably responsible for the thermo-responsive behavior. We anticipate that these supramolecular gelators can be beneficial in various applications such as hydrogel scaffolds for regenerative medicine, personal care products and cosmetics, and enhanced oil recovery as viscosity modifiers.

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Supplementary files

Publication details

The article was received on 08 Aug 2017, accepted on 03 Dec 2017 and first published on 04 Dec 2017


Article type: Paper
DOI: 10.1039/C7SM01592E
Citation: Soft Matter, 2017, Accepted Manuscript
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    Thermo-responsive gels based on supramolecular assembly of an amidoamine and citric acid

    L. Hao, C. Yegin, J. V. Talari, J. K. Oh, M. Zhang, M. M. Sari, L. Zhang, Y. Min, M. Akbulut and B. Jiang, Soft Matter, 2017, Accepted Manuscript , DOI: 10.1039/C7SM01592E

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