Analysis of Thermal Decomposition Patterns of Aromatic and Heteroaromatic Amino Acids

1969 ◽  
Vol 2 (10) ◽  
pp. 505-513 ◽  
Author(s):  
A. M. Bryan ◽  
P. G. Olafsson
Keyword(s):  
Amino Acids ◽  
Thermal Decomposition

scholarly journals Studies on the Synthetic Method of Protein-Analogs. II. Thermal Decomposition of N-Carbothiophenyl-Amino Acids.

1954 ◽  
Vol 75 (6) ◽  
pp. 639-640
Author(s):  
Junzo Noguchi ◽  
Shohei Ishino ◽  
Kiyoshi Miyamori ◽  
Masatomo Asai ◽  
Tadao Hayakawa ◽  
...  
Keyword(s):  
Amino Acids ◽  
Thermal Decomposition ◽  
Synthetic Method

scholarly journals SYNTHESIS, THERMAL REACTIVITY, AND ANTIOXIDANT STUDIES OF AMINOGUANIDINIUM SALTS OF ASPARTIC AND GLUTAMIC ACIDS

2020 ◽  
pp. 156-160
Author(s):  
PARVEEN S ◽  
MANIKANDAN D ◽  
GOVINDARAJAN S ◽  
PERIASAMY PA
Keyword(s):  
Amino Acids ◽  
Thermal Decomposition ◽  
Thermal Studies ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Antioxidant Power ◽  
Thermal Reactivity ◽  
Thermal Analyzer ◽  
Ferric Reducing Antioxidant Power ◽  
Dta Studies

Objective: Our main scope and objectives are to prepare aminoguanidinium salts of amino acids and to characterize them using analytical, IR, and thermal studies, to study the mode of thermal decomposition of aminoguanidinium salts, and to characterize the antioxidants behavior of aminoguanidinium salts. Methods: Elemental analysis for C, H, and N was performed on a Vario ELIII elemental analyzer. The IR spectra were recorded on a JASCO-4100 spectrophotometer as KBr pellets in the range of 400–4000 cm-1. The simultaneous TG-DTA studies were under taken on a PerkinElmer SII thermal analyzer and the curves obtained in air using platinum cups as holders with ~ 3 mg of the samples at the heating rate of 10°C/min. The antioxidant capacities of different salts were estimated according to the literature procedure. Results: Aspartic acid forms bis-aminoguanidinium salt, whereas glutamic acid forms both mono- and bis-aminogunidinium salts. The IR spectral data of the aminogunidinium salts of aforesaid acids show N-N stretching frequencies in the region 1110–1202 cm-1 revealing the presence of aminoguanidinium moiety. Conclusion: The antioxidant properties of these salts were studied using ferric reducing antioxidant power and phosphomolybdenum assay. Results showed significant ferric reducing power which indicated the hydrogen-donating ability of the extract.

Thermal decomposition of oxovanadium(IV) complexes with N,N′-ethylenebis(amino acids)

Polyhedron ◽  
2000 ◽  
Vol 19 (11) ◽  
pp. 1311-1316 ◽  
Author(s):  
Naohisa Yanagihara* ◽  
Yoshimune Yumoto ◽  
Keizo Arai ◽  
Kenji Kawabe ◽  
Yoshitane Kojima*
Keyword(s):  
Amino Acids ◽  
Thermal Decomposition

scholarly journals S-Substituted cysteine derivatives in production of flavour and colour

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S54-S59
Author(s):  
J. Velíšek ◽  
R. Kubec
Keyword(s):  
Amino Acids ◽  
Thermal Decomposition ◽  
Sulfur Containing

A brief review of our continuous investigations on S-substituted cysteine derivatives is presented herein. It comprises a summary on nonenzymatic (thermal) decomposition of these amino acids as well as on their role in the formation of blue and pink pigments during processing of garlic and onion, respectively. The emphasis is put on four most common derivatives, namely S-methyl-, S-allyl-, S-1-propenyl- and S-propylcysteine sulfoxides (methiin, alliin, isoalliin and propiin, respectively). Our results demonstrate that these sulfur-containing amino acids are the key primary precursors in the formation of both flavour and colour of alliaceous plants. 

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