抄録
The specific interaction between L-valine (L-Val) and L-glutamic acid (L-Glu) in the process of evaporative crystallization from an aqueous solution has been investigated. It was found that only 2.0% (wt/wt) of L-Glu against the total amount of L-Val was required to induce significant agglomeration of L-Val. Interestingly, the agglomeration was only induced under acidic conditions, suggesting that the electrostatic interaction was an effective factor for the agglomeration process. As well as the electrostatic interaction, the length of the amino acid side chain was identified as another important factor. In addition, we confirmed that the incorporation rate of L-Glu into L-Val crystals was different during the nucleation and crystal growth stages. Based on these results, a mechanism has been proposed for the interaction of L-Glu and L-Val during the agglomeration process.
| 元の言語 | English |
|---|---|
| ページ（範囲） | 55-60 |
| ページ数 | 6 |
| ジャーナル | Journal of Crystal Growth |
| 巻 | 363 |
| DOI | |
| 出版物ステータス | Published - 2013 |
Fingerprint
ASJC Scopus subject areas
- Condensed Matter Physics
- Materials Chemistry
- Inorganic Chemistry
これを引用
Mechanism of specific influence of L-Glutamic acid on the shape of L-Valine crystals. / Yoshiura, Hiromu; Nagano, Hiroshi; Hirasawa, Izumi.
：: Journal of Crystal Growth, 巻 363, 2013, p. 55-60.研究成果: Article
}
TY - JOUR
T1 - Mechanism of specific influence of L-Glutamic acid on the shape of L-Valine crystals
AU - Yoshiura, Hiromu
AU - Nagano, Hiroshi
AU - Hirasawa, Izumi
PY - 2013
Y1 - 2013
N2 - The specific interaction between L-valine (L-Val) and L-glutamic acid (L-Glu) in the process of evaporative crystallization from an aqueous solution has been investigated. It was found that only 2.0% (wt/wt) of L-Glu against the total amount of L-Val was required to induce significant agglomeration of L-Val. Interestingly, the agglomeration was only induced under acidic conditions, suggesting that the electrostatic interaction was an effective factor for the agglomeration process. As well as the electrostatic interaction, the length of the amino acid side chain was identified as another important factor. In addition, we confirmed that the incorporation rate of L-Glu into L-Val crystals was different during the nucleation and crystal growth stages. Based on these results, a mechanism has been proposed for the interaction of L-Glu and L-Val during the agglomeration process.
AB - The specific interaction between L-valine (L-Val) and L-glutamic acid (L-Glu) in the process of evaporative crystallization from an aqueous solution has been investigated. It was found that only 2.0% (wt/wt) of L-Glu against the total amount of L-Val was required to induce significant agglomeration of L-Val. Interestingly, the agglomeration was only induced under acidic conditions, suggesting that the electrostatic interaction was an effective factor for the agglomeration process. As well as the electrostatic interaction, the length of the amino acid side chain was identified as another important factor. In addition, we confirmed that the incorporation rate of L-Glu into L-Val crystals was different during the nucleation and crystal growth stages. Based on these results, a mechanism has been proposed for the interaction of L-Glu and L-Val during the agglomeration process.
KW - A1. Biocrystallization
KW - A1. Crystal morphology
KW - A1. Crystal structure
KW - A1. Impurities
UR - http://www.scopus.com/inward/record.url?scp=84888051026&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84888051026&partnerID=8YFLogxK
U2 - 10.1016/j.jcrysgro.2012.10.006
DO - 10.1016/j.jcrysgro.2012.10.006
M3 - Article
AN - SCOPUS:84888051026
VL - 363
SP - 55
EP - 60
JO - Journal of Crystal Growth
JF - Journal of Crystal Growth
SN - 0022-0248
ER -