L-Menthyl α-maltoside as a novel low-molecular-weight gelator

Kohei Ide, Toshiyuki Sato, Jun Aoi, Hiroyuki Do, Keiichi Kobayashi, Yuki Honda, Kohtaro Kirimura*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


l-Menthyl α-D-glucopyranosyl-(1→4)-α-D-glucopyranoside (l-α-MenG2), an α-maltoside of l-menthol, was synthesized through a three-step enzymatic reaction. We found that l-α- MenG 2 possesses the properties of a low-molecular-weight gelator. Aqueous solutions containing l-α-MenG2 at concentrations above 30 g L-1 show a thermally reversible sol-gel transition. The sol-gel transition temperature of the aqueous l-α-MenG2 solution increases with l-α-MenG2 concentration: 12 °C at 30 g L-1 and 24 °C at 250 g L-1. d-Menthyl and d-isomenthyl α-maltosides were also synthesized enzymatically, but their aqueous solutions showed no sol-gel transition.

Original languageEnglish
Pages (from-to)657-659
Number of pages3
JournalChemistry Letters
Issue number6
Publication statusPublished - 2013

ASJC Scopus subject areas

  • Chemistry(all)


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