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

摘要

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 4°C/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.