(7c) Solubility and Thermodynamic Properties of α-Amino Acids in a Model System of Industrial Residues
AIChE Annual Meeting
2016
2016 AIChE Annual Meeting
Meet the Faculty Candidate Poster Session – Sponsored by the Education Division
Poster Session: Meet the Faculty Candidate - Computational Molecular Science & Engineering
Sunday, November 13, 2016 - 1:00pm to 3:30pm
Amino acids are high value components in agro-industrial residue streams. These agro-industrial residue streams contain a mixture of 20 α-amino acids. Extracting individual α-amino acids from a mixture of 20 α-amino acids by crystallization would benefit downstream biorefinery for feed, food, fine chemical and pharmaceutical applications. However, the solubility of the individual α-amino acids in a mixture of 20 α-amino acids is unknown. First, we determined the solubility coefficients of all 20 α-amino acids from data in the literature for single α-amino acids. Then we measured the solubility of 9 α-amino acids in a model system of all 20 α-amino acids from 277.15 K to 335.15 K and compared this to the solubility of these α-amino acids in single solution. We found that of the 9 α-amino acids considered in this study, only l-tyrosine and l-tryptophan dissolved in higher concentrations in the model system of 20 α-amino acids than in aqueous solution by themselves. l-Aspartic acid, l-glutamic acid and l-asparagine were not a focus of this study, however, the concentrations of these α-amino acids were also higher in the model system than the data reported in the single solubility literature. The solubility of all of the aliphatic α-amino acids (l-phenylalanine, l-valine, l-isoleucine, l-leucine and l-methionine) were lower in the model system of 20 α-amino acids at all temperatures than alone. Furthermore, within the aliphatic group, the longer the side chain the more the solubility was decreased as compared to the same α-amino acid in solution by itself. The maximum solubility of l-lysine and l-glutamine showed the most decrease when in the model system of 20 α-amino acids in comparison to in aqueous solution alone. Our results demonstrate that α-amino acids behave differently in mixtures than in aqueous solution alone and since structurally similar α-amino acids behave similarly in the model system, we assert that the form of an α-amino acid predicts its solubility. We anticipate these results to be valuable in designing α-amino acid crystallization processes in the future.
Research Interests: Â Solubility, amino acids, thermodynamics, aqueous-solutions, equilibria, Gibbs energy, molecular interactions, crystallization, computational models
Teaching Interests: Â Thermodynamics, molecular interactions, crystallization, seperation, computational models
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