Mechanism of Mutual Incorporation of Branched Chain Amino Acids and Isomorphic Amino Acids in Batch Crystallization

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We explored the mutual incorporation tendency of branched chain amino acids (L-leucine, L-isoleucine, L-valine) and isomorphic amino acids in cooling crystallization conducted in water solvent. In most cases, a guest amino acid (an impurity amino acid) whose side chain is longer than that of a host amino acid (a purified amino acid) was incorporated easily in a host amino acid. In this case, a solid solution was formed, and the <I>c</I>-axis of a host crystal structure was extended. Also, the crystal growth was inhibited. On the other hand, when a guest amino acid whose side chain is shorter than that of a host amino acid was incorporated in a host, the lattice length and the crystal morphology of a host amino acid was the same as that of control. From these results, a mutual incorporation model was proposed.

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  • Journal of chemical engineering of Japan  

    Journal of chemical engineering of Japan 41(6), 460-469, 2008-06-01 

    The Society of Chemical Engineers, Japan

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各種コード

  • NII論文ID(NAID)
    10021110444
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    00219592
  • NDL 記事登録ID
    9544402
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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