AMMONIA GENERATION DURING THERMAL DEGRADATION OF AMINO ACIDS

摘要

The amounts of ammonia released from thermal degradation of amino acids were measured using the ammonia electrode method. An aqueous solution of each amino acid was adjusted to pH 8 and heated at 180 degrees C for 2 h in a stainless steel reactor. Among the 19 amino acids studied, asparagine, aspartic acid, cysteine, and glutamine released large amounts of ammonia under the conditions employed. The effect of temperature on the generation of ammonia was studied for asparagine, asparatic, glutamine, glutamic acid, and cysteine.