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

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

*この研究の対応する著者

研究成果: Article査読

3 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)2023-2028
ページ数6
ジャーナルChemical Engineering and Technology
36
12
DOI
出版ステータスPublished - 2013 12月

ASJC Scopus subject areas

  • 化学 (全般)
  • 化学工学(全般)
  • 産業および生産工学

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