Exploring the gel phase of cationic glycylalanylglycine in ethanol/water. II. Spectroscopic, kinetic and thermodynamic studies

Recently, we reported a three-dimensional phase diagram for the gelation of cationic tripeptide glycylalanylglycine (GAG) in water–ethanol mixtures. We showed that the gel strength reaches an optimum for a peptide concentration of 200 mM and ethanol/water mixtures with ca. 55–60 mol% ethanol. An increase of the ethanol fraction causes a substantial upshift of the gel’s softening temperature which is indicative of a reduced peptide solubility. We...