Salt/current-triggered stabilization of β-cyclodextrins encapsulated host-guest low-molecular-weight gels

Host-guest supramolecular gels were developed via the self-assembly of inclusion complexes(ICs) ofβ-cyclodextrins/phenylboronic acid gelator(PBA).Salts and current were involved in the self-assembly to stabilize the host-guest gels.The stability of the gels was greatly improved after salts were added.The stable time of gels was extended from 2.5 h to 120 h with the addition of NH_4 NO_3 at the concentration of 2.5×10^-2 g/mL.The morphology of the gel was affected by the concentrations of NH_4NO_3.SEM images revealed that the gels were three-dimensional nanofibrous networks,the sizes of fibers decreased with decreasing NH_4NO_3 concentrations,which affected the stability of gels,further proved by the rheological properties of gels.More stable gels were obtained with current stimulation,the stable time of the gel was increased from 2.5 h to 55 h with current by adding NaBF_4.The current also exhibited significant influence on the aggregation as the voltage varied(0-500 mV) with a constant concentration of salts.The result showed the self-assembly process of host-guest gel could be well controlled via the addition of salts and current to desired morphology and stability.

Salt/current-triggered stabilization of β-cyclodextrins encapsulated host-guest low-molecular-weight gels

Host-guest supramolecular gels were developed via the self-assembly of inclusion complexes (ICs) of β-cyclodextrins/phenylboronic acid gelator (PBA). Salts and current were involved in the self-assembly to stabilize the host-guest gels. The stability of the gels was greatly improved after salts were added. The stable time of gels was extended from 2.5 h to 120 h with the addition of NH₄NO₃ at the concentration of 2.5×10^-2 g/mL. The morphology of the gel was affected by the concentrations of NH₄NO₃. SEM images revealed that the gels were three-dimensional nanofibrous networks, the sizes of fibers decreased with decreasing NH₄NO₃ concentrations, which affected the stability of gels, further proved by the rheological properties of gels. More stable gels were obtained with current stimulation, the stable time of the gel was increased from 2.5 h to 55 h with current by adding NaBF₄. The current also exhibited significant influence on the aggregation as the voltage varied (0-500 mV) with a constant concentration of salts. The result showed the self-assembly process of host-guest gel could be well controlled via the addition of salts and current to desired morphology and stability.