2009
DOI: 10.1016/j.jaap.2009.04.013
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Effect of reaction conditions on product distribution from the co-pyrolysis of α-amino acids with glucose

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Cited by 18 publications
(12 citation statements)
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References 41 publications
(51 reference statements)
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“…The first step appeared at 50–100 °C and was related to the evaporation of moisture in the watermelon rind. When the temperature interval was 150–200 °C, there was a significant mass loss, which was consistent with the gaseous products derived from the decomposition of bound water and the initial pyrolysis of polysaccharides . As the temperature increased, an intensive peak of mass loss occurred at ≈300 °C due to the deep thermolysis of polysaccharides (fructose and glucose) .…”
Section: Resultssupporting
confidence: 69%
“…The first step appeared at 50–100 °C and was related to the evaporation of moisture in the watermelon rind. When the temperature interval was 150–200 °C, there was a significant mass loss, which was consistent with the gaseous products derived from the decomposition of bound water and the initial pyrolysis of polysaccharides . As the temperature increased, an intensive peak of mass loss occurred at ≈300 °C due to the deep thermolysis of polysaccharides (fructose and glucose) .…”
Section: Resultssupporting
confidence: 69%
“…We attribute the formation of these ribbon‐like structures to the pyrolysis of pure arginine that involves polymerisation and self‐assembly through intermolecular interactions, which further aromatises to exhibit this specific topology (as discussed earlier using the TGA‐MS results). This observation is in agreement with other research that describe the pyrolysis kinetics of pure arginine (in the absence of salts) . The short‐ranged ribbon‐like morphology can also be observed in the case of STCA_4 (Figure b) wherein arginine was co‐carbonised with algae and salt templates.…”
Section: Resultssupporting
confidence: 91%
“…[12][13][14][15]17 This has been evidenced by a nonadditive behavior with regards to its pyrolysis products 12−15 and, more recently, by the pyrolysis kinetics derived by our group, which have shown a markedly faster decomposition reaction when mixed with glucose than cellulose. 17 With regard to the pyrolysis reactions, numerous studies have shown that Maillard or browning chemistry also plays an important role in the decompostion of mixtures of amino acids and carbohydrates, such as cellulose and glucose.…”
Section: ■ Resultsmentioning
confidence: 97%