Two-component organogelators: combination of Nε-alkanoyl-L-lysine with various N-alkanoyl-L-amino acids: additional level of hierarchical control

Synthesis of two-component organogelation system was performed very easy and concise manner from N^ε-palmitoyl-L-lysine ethyl ester and N^ε-miristoyl-L-lysine ethyl ester in which they were used as base component and N-lauroyl-L-amino acids (amino acids:, alanine, leucine and phenylalanine as acid components.). And their organogelation properties were examined in different pharmaceutical fluids such as liquid paraffin, fatty acid ethyl, and isopropyl esters. In this way, gelation efficiency was ascertained variations of alkanoyl moieties and combination of different amino acids in the gelator structures. Characterization of gelators was performed via thermal measurement such as Tg and gel–sol enthalpy change; SEM and FTIR as optical methods.