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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.

KEYWORDS

Branched Chain Amino Acid, Crystallization, L-Valine, Leucine, Solid Solution

Cite this paper

Sen, J. , Kokubun, N. , Kamei, T. , Ohmori, K. , Kishino, M. , Kashiwagi, T. , Yokota, M. and Doki, N. 2016 Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization. Advances in Chemical Engineering and Science, 6, 262-268. doi: 10.4236-aces.2016.63026.





Autor: Jun Sen1,2*, Norimoto Kokubun2, Toshimichi Kamei2, Kazushige Ohmori2, Mitsuhiro Kishino2, Tatsuki Kashiwagi3, Masaaki Yokota1, No

Fuente: http://www.scirp.org/



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