On the relation between the solvent parameters and the physical properties of methyl-4,6-O-benzylidene-α-d-glucopyranoside organogels

This paper reports the mechanisms of gel formation, the thermal properties and the microstructures of the networks of the gels composed of methyl-4,6-O-benzylidene-α-d-glucopyranoside and selected organic solvents: p-xylene, benzene, toluene, diphenyl ether and tetraethoxysilane. The Fourier transform infrared measurements together with simulation spectra, the air bath method and Polarized Optical Microscopy were employed in our studies. The experimental data show that the solvent has an influence on the microstructure of the gel network but there is no predictable influence of the solvent polarity on the shape of the formed gelator aggregates and correspondingly on the fibrous assemblies as revealed by the different microstructure of the gel network. Independently of the solvent polarity, the studied gelator, like other methyl-4,6-O-benzylidene derivatives of monosaccharides, formed gels through the formation of a hydrogen-bond network. The solvent parameters, such as the dielectric constant, Hildebrand solubility parameter, the polarity scale ET and the Kamlet–Taft parameters were considered to quantify solvent effects on the gelation. The conclusions about the correlations are of interest but only to this particular sugar based gels.