Publication Date:
2013-11-06
Description:
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 0.5 wt % of L- 2-aminoadipic acid, which has a similar chemical structure to L- glutamic acid ( L- Glu), produced the large agglomerates 〉 1000 μm. The particle size was ∼ 500 μm 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. The control of the crystal morphology of amino acids is very important in industry to prevent undesired contamination. The previously unidentified role of guest amino acids that act on the agglomeration of L -valine crystals during evaporative crystallization was revealed. With the knowledge obtained in this work, the agglomeration of L -valine will be controllable using small amount of additives.
Print ISSN:
0930-7516
Electronic ISSN:
1521-4125
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
