Oligo peptide s as Organogelators

Although we have proposed three working hypotheses (i)-(iii) for the development of gelators, the most difficult problem is how to stablize the formed gel, in other words, how to prevent crystallization from the metastable gel to the crystalline state. Actually, most of the compounds we synthesized were precipitated as crystals, but not gels. 

we focused on oligo(a-amino acid)s, which are especially promising for new organogelators, because they have plural amide bonds to act as hydrogen bonding sites and they are known not to crystallize owing to both the high molecu- 

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