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Relative Reactivity of Amino Acids with Chlorine in Mixtures

机译:氨基酸与混合物中氯的相对反应性

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摘要

The relative reactivity of chlorine with amino acids is an important determinant of the resulting chlorination products in systems where chlorine is the limiting reagent, for example, in the human gastrointestinal tract after consumption of chlorine-containing water, or during food preparation with chlorinated water. Since few direct determinations of the initial reactivity of chlorine with amino acids have been made, 17 amino acids were compared in this study using competitive kinetic principles. The experimental results showed that (1) most amino acids have similar initial reactivities at neutral pH; (2) amino acids with thiol groups such as methionine and cysteine are exceptionally reactive and produce sulfoxides; (3) amino acids without thiol groups primarily undergo monochlorination of the amino nitrogen; and (4) glycine and proline are the least reactive. Dichlorination was estimated to occur with approximately 26% of the amino acid groups when the total amino acid: chlorine concentrations were equal.
机译:氯与氨基酸的相对反应性是决定以氯为限制剂的系统中所产生的氯化产物的重要决定因素,例如在食用含氯水后的人体胃肠道中,或在用氯化水制备食品的过程中。由于很少直接确定氯与氨基酸的初始反应性,因此在本研究中使用竞争动力学原理比较了17种氨基酸。实验结果表明:(1)大多数氨基酸在中性pH下具有相似的初始反应性; (2)具有硫醇基的氨基酸,例如蛋氨酸和半胱氨酸具有极强的反应性,并产生亚砜。 (3)没有硫醇基的氨基酸主要经过氨基氮的单氯化。 (4)甘氨酸和脯氨酸的反应性最低。当总氨基酸:氯浓度相等时,估计大约有26%的氨基酸发生了二氯化。

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  • 来源
    《Environmental Science & Technology》 |2007年第9期|p.3220-3225|共6页
  • 作者

    CHONGZHENG NA; TERESE M. OLSON;

  • 作者单位

    Harvard School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 环境化学;
  • 关键词

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