Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization
Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization作者机构：Department of Chemistry and Bioengineering Iwate University Morioka Japan Research Institute for Bioscience Products & Fine Chemicals Ajinomoto Co. Inc. Kawasaki Japan Research Institute for Innovation Ajinomoto Co. Inc. Kawasaki Japan
出 版 物：《Advances in Chemical Engineering and Science》 (化学工程与科学期刊（英文）)
年 卷 期：2016年第6卷第3期
页 面：262-268页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Branched Chain Amino Acid Crystallization L-Valine Leucine Solid Solution
摘 要：Branched-Chain Amino Acids (BCAAs) are essential amino acids mainly produced through fermentation. With respect to BCAA crystallization, the incorporation behavior of L-form BCAAs as a guest amino acid in the crystallization of L-form BCAAs is well known. However, the incorporation behavior of D-form BCAAs as a guest amino acid in the crystallization of L-form BCAAs is not clear. In this study, we focused on the crystal conformation and incorporation behavior of D-Leucine (D-Leu) and L-leucine (L-Leu) in the crystallization of L-valine (L-Val). Moreover, the difference in the incorporation behavior was investigated on the basis of the distribution ratio of crystals to mother liquor, and the crystal structure and interaction energy were calculated using a molecular dynamics method. The crystal composed of L-Leu in L-Val formed as a solid solution and L-Leu was substituted into the crystal lattice of L-Val. In the case where D-Leu was added as a guest amino acid during L-Val crystallization, D-Leu was not incorporated into the L-Vallattice because the interaction energy between a D-Leu molecule and the L-Val crystal lattice was substantially greater than that between an L-Leu molecule and the L-Val crystal lattice.
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