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

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.