Degradation kinetics of branched-chain amino acids in subcritical water.
The degradation of branched-chain amino acids (valine, leucine, and isoleucine) in subcritical water was measured from 290 degrees C to 330 degrees C. The degradation process at any temperature obeyed first-order kinetics. The energy of activation for the degradation of each amino acid could be estimated according to the Arrhenius equation. The pH value of the reaction mixture increased during the degradation process.
Kobayashi
Takashi
T
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan.
Takase
Koji
K
Adachi
Shuji
S
D000597:Amino Acids, Branched-Chain / Q000737:chemistry*; D006358:Hot Temperature; D007532:Isoleucine / Q000737:chemistry; D007700:Kinetics; D007930:Leucine / Q000737:chemistry; D014633:Valine / Q000737:chemistry; D018505:Waste Management / Q000379:methods*; D014867:Water / Q000737:chemistry*
D000597:Amino Acids, Branched-Chain; D007532:Isoleucine; D014867:Water; D007930:Leucine; D014633:Valine