New insights into additive structure effect on crystal agglomeration of L-valine

H. Yoshiura*, H. Nagano, I. Hirasawa

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Specific small amounts of amino acids caused agglomeration of L-valine (L-Val) crystals during evaporative crystallization from aqueous solutions. The agglomeration of L-Val occurred only under acidic condition when guest amino acids satisfied several conditions. Only L-form amino acids that have carboxylic acid groups and sufficiently long alkyl chain in the side-chains could induce agglomeration of L-Val. The length of alkyl chain in the side-chains controls the degree of agglomeration. Data indicated only 0.5wt% of L-2-aminoadipic acid, which has a similar chemical structure to L-glutamic acid (L-Glu), produced the large agglomerates >1000μm. The particle size was ∼500μm when using the same amount of L-Glu. Based on the results from previous tests and this paper, the whole mechanism for the L-Val agglomeration in the presence of specific guest amino acids has been revealed.

Original languageEnglish
Pages (from-to)2023-2028
Number of pages6
JournalChemical Engineering and Technology
Issue number12
Publication statusPublished - 2013 Dec


  • Agglomeration
  • Amino acids
  • Crystallization
  • Impurities

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering


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