Degradation Kinetics of Branched-Chain Amino Acids in Subcritical Water
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概要
- 論文の詳細を見る
The degradation of branched-chain amino acids (valine, leucine, and isoleucine) in subcritical water was measured from 290 °C to 330 °C. The degradation process at any temperature obeyed first-order kinetics. The energy of activation for the degradation of each amino acid could be estimated according to the Arrhenius equation. The pH value of the reaction mixture increased during the degradation process.
- 社団法人 日本農芸化学会の論文
著者
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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TAKASE Koji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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