Thermal Induced Polymerization of l-Lysine forms Branched Particles with Blue Fluorescence,Macromolecular Chemistry and Physics

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Thermal Induced Polymerization of l-Lysine forms Branched Particles with Blue Fluorescence
Macromolecular Chemistry and Physics ( IF 2.5 ) Pub Date : 2021-09-01 , DOI: 10.1002/macp.202100242
Luigi Stagi ₁ , Luca Malfatti ₂ , Francesca Caboi ₃ , Plinio Innocenzi ₂

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The polycondensation of amino acids can originate complex polymers that display fascinating structural and optical properties. Thermally induced amidation of l-lysine allows forming a branched polymer without the support of any catalyst. The polycondensation is completed at 240–250 °C; at higher temperatures, the amino acid degrades. The obtained polylysine particles have been studied by transmission electron microscopy (TEM), nuclear magnetic resonance, and infrared spectroscopy that allow for investigating the different steps of the synthesis. The resulting structure is characterized by peculiar optical properties, e.g., excitation-dependent blue fluorescence and good quantum efficiency. Hydrogen bonds and the interactions of the amino acids are considered responsible for the optical properties of both l-lysine monomer solutions at high concentrations and the branched nanopolymers.

中文翻译：

l-赖氨酸的热诱导聚合形成具有蓝色荧光的支链粒子

氨基酸的缩聚可以产生具有迷人结构和光学特性的复杂聚合物。的热引起的酰胺化升赖氨酸允许形成不支持任何催化剂的支链聚合物。缩聚在240-250℃完成；在较高温度下，氨基酸会降解。已通过透射电子显微镜 (TEM)、核磁共振和红外光谱研究了获得的聚赖氨酸颗粒，从而可以研究合成的不同步骤。所得到的结构具有独特的光学特性，例如依赖于激发的蓝色荧光和良好的量子效率。氢键和氨基酸的相互作用被认为是造成两者光学性质的原因高浓度的l-赖氨酸单体溶液和支化纳米聚合物。

更新日期：2021-10-22

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