Gelation Behavior of 2H-Chromene N-Acylamino Acid Conjugates

Abstract

2H-Chromene-based conjugates of N-acyl-1,ω-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 °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.