Abstract
Abstract To elucidate the mechanism of polymorph-selective crystallization of L-glutamic acid (L-Glu) crystals by the additives, the effects of various L-amino acids, carboxylic acids, and a di-peptide, γ-L-glutamyl-L-glutamic acid (γ-Glu-Glu) on the growth of the {1 0 1 }, {0 1 0}, and {0 0 1}, three dominant faces of the β-form of L-Glu crystals have been investigated experimentally and structurally. γ-Glu-Glu and L-phenylalanine (L-Phe) showed nearly the same strong inhibitory effects on the three faces of the β-form in contrast to their different behavior on the two dominant faces of the α-form of L-Glu. These phenomena were explained in terms of the characteristics of the hydrogen bonds of each face and it was found that the β-form has less discriminating capacity than the α-form for the recognition of the molecules. Finally, the cause of the polymorph-selective crystallization by the additives in the L-Glu is attributed mainly to the difference in the inhibitory effects of the additives on the two dominant faces of the α-form.
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