Gelation of an amino acid ionic liquid by the addition of a phosphonium-type zwitterion

Satomi Taguchi; Takuro Matsumoto; Takahiro Ichikawa; Takashi Kato; Hiroyuki Ohno

doi:10.1039/c1cc14455c

Gelation of an amino acid ionic liquid by the addition of a phosphonium-type zwitterion

Chem Commun (Camb). 2011 Oct 28;47(40):11342-4. doi: 10.1039/c1cc14455c. Epub 2011 Sep 19.

Authors

Satomi Taguchi¹, Takuro Matsumoto, Takahiro Ichikawa, Takashi Kato, Hiroyuki Ohno

Affiliation

¹ Department of Biotechnology, Tokyo University of Agriculture and Technology, Koganei, Tokyo 184-8588, Japan.

PMID: 21931880
DOI: 10.1039/c1cc14455c

Abstract

1-Ethyl-3-methylimidazolium leucine, a typical amino acid ionic liquid, turns into a thermotropic and ion conductive gel while retaining its ion pair upon adding a phosphonium-type zwitterion.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / chemistry*
Ionic Liquids / chemistry*
Organophosphorus Compounds / chemistry*
Temperature

Substances

Amino Acids
Ionic Liquids
Organophosphorus Compounds