Crystal Shape Control for Amino Acids Crystals(<Special Issue>Crystal Growth on Food Science)
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- Hasegawa Kazuhiro
- Institute for innovation, AjinomotoCo., Inc.
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- Sano Chiaki
- Japan Society for Bioscience, Biotechnology, and Agrochemistry
Bibliographic Information
- Other Title
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- アミノ酸における結晶形状制御(<特集>食品科学と結晶成長)
- アミノ酸における結晶形状制御
- アミノサン ニ オケル ケッショウ ケイジョウ セイギョ
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Abstract
Amino acid crystal shape is affected by impurities those are included in the fermented broth. To control crystal shape is important for final product properties and purification efficiency. To control crystal shape, it is necessary to know how affect to the crystal shape by impurities. Crystal shape is depending on the crystal growth of each growth surface. To know the effect of impurity effects for crystal growth, relation between crystal structure is important. In this report, we estimated the inhibition mechanisms of crystal shape and crystal growth using L-sodium glutamate and Leucine DMBS complex crystals by studying between crystal structure and crystal growth.
Journal
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- Journal of the Japanese Association for Crystal Growth
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Journal of the Japanese Association for Crystal Growth 41 (4), 205-211, 2015
The Japanese Association for Crystal Growth
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Details 詳細情報について
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- CRID
- 1390282680873533568
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- NII Article ID
- 110009892501
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- NII Book ID
- AA12677650
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- ISSN
- 21887268
- 21878366
- 03856275
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- NDL BIB ID
- 026071143
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed