Thermal degradation of 18 amino acids during pyrolytic processes.

Biomass pyrolysis greatly impacts climates, ecosystem dynamics, air quality, human health, global carbon and nitrogen cycle. The emissions of nitrogen-containing compounds from biomass pyrolysis highly depend on the protein nitrogen existing in biomass. However, the quantitative kinetic information, including the rate constant and apparent activation energy of individual amino acid induced by pyrolysis are still yet to be well-constrained. Towards this, we performed a series of controlled pyrolysis experiments where 18 equimolar free amino acids standard mixtures were pyrolyzed under ambient oxygen at temperatures between 160 and 240 °C. Additionally, straw samples were pyrolyzed to understand the mechanism of combined amino acids in protein liberation to free amino acids during pyrolytic processes. Our observations indicated that an increase in heating duration and temperature promote the degradation of free amino acids. Further, the heating stability of the 18 examined amino acids varied, which could be related to the length and functional groups present in their side chains. Our result shows that the degradation processes of all examined 18 amino acids followed irreversible first-order reaction kinetics in air within the given temperature range, with their activation energy ranging from 88.5 to 137.44 kJ mol