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Sensing of Essential Amino Acids Behaviour Under Fast Thermal Shocks in Liquid Water Environment

Authors:
Michal Borecki
Jan Szmidt
Michael L. Korwin-Pawlowski
Mariusz Duk
Andrzej Kociubinski
Tomasz Niemiec
Maciej Szmidt
Kaja Urbanska
Przemysław Prus
Elżbieta Prus

Keywords: essential amino acids; amino acids in water; L-lysine; capillary sensor

Abstract:
Essential amino acids exist normally in solid state, but in the environment they are often in contact with water or other liquids. The stability of solid state amino acids has been investigated under controlled atmosphere and pressure conditions. The amino acids stability in liquid water environment is important, especially for protein permanency and for human and animal food usage. In this work, the full set of essential amino acids are investigated in water environment at normal atmospheric pressure and under thermal shocks with slew rate as high as 4ºC/sec applied in a fiber optic capillary sensor set up. Reactions in some essential amino acids happen at temperatures lower than 80C. The conclusion is that the stability of amino acids in water environment is different from their stability in solid state form.

Pages: 32 to 38

Copyright: Copyright (c) IARIA, 2014

Publication date: November 16, 2014

Published in: conference

ISSN: 2308-3514

ISBN: 978-1-61208-375-9

Location: Lisbon, Portugal

Dates: from November 16, 2014 to November 20, 2014