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Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization

Advances in Chemical Engineering and Science 2016年第3期6卷 262-268页

作者： Jun Sen Norimoto Kokubun Toshimichi Kamei kazushige ohmori Mitsuhiro Kishino Tatsuki Kashiwagi Masaaki Yokota Norihito Doki 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

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.

关键词： Branched Chain Amino Acid Crystallization L-Valine Leucine Solid Solution

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