Ethanol-free antisolvent crystallization of glycine by liquefied dimethyl ether

Abstract

Liquefied dimethyl ether (DME) was employed as an antisolvent to crystallize glycine from its aqueous solution. The proposed method can be performed at 20–25 °C and has the potential to reduce the energy consumption of drying or crystallizing using ethanol. α-Glycine crystals were successfully obtained from glycine aqueous solutions by mixing in liquefied DME, which was easily removed from the crystals by decompression. Contact with a liquefied DME/water mixture and small γ-glycine crystals resulted in the α-glycine converting to γ-glycine. This was only observed for saturated glycine solutions. We speculated that this conversion occurs via a solution-mediated transition. Pure liquefied DME is not capable of promoting solvent-mediated transitions, so saturated glycine solutions treated with the pure antisolvent can give α-glycine as the sole product.

Keywords

• Food science
• Chemical engineering
• Materials
• Chemistry
• Natural product
• Amino acid