Relative Reactivity of Amino Acids with Chlorine in Mixtures
| Autor: | Chongzheng Na, Terese M. Olson |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Methionine chemistry.chemical_element General Chemistry Water Purification Amino acid Kinetics chemistry.chemical_compound chemistry Glycine polycyclic compounds Thiol Chlorine Environmental Chemistry Organic chemistry Reactivity (chemistry) Proline Amino Acids Chromatography High Pressure Liquid Disinfectants Cysteine |
| Zdroj: | Environmental Science & Technology. 41:3220-3225 |
| ISSN: | 1520-5851 0013-936X |
| DOI: | 10.1021/es061999e |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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