Oxidation of amino acids by peracetic acid: Reaction kinetics, pathways and theoretical calculations

Water Research X
Penghui DuChing-Hua Huang

Abstract

Peracetic acid (PAA) is a sanitizer with increasing use in food, medical and water treatment industries. Amino acids are important components in targeted foods for PAA treatment and ubiquitous in natural waterbodies and wastewater effluents as the primary form of dissolved organic nitrogen. To better understand the possible reactions, this work investigated the reaction kinetics and transformation pathways of selected amino acids towards PAA. Experimental results demonstrated that most amino acids showed sluggish reactivity to PAA except cysteine (CYS), methionine (MET), and histidine (HIS). CYS showed the highest reactivity with a very rapid reaction rate. Reactions of MET and HIS with PAA followed second-order kinetics with rate constants of 4.6 ± 0.2, and 1.8 ± 0.1 M-1⋅s-1 at pH 7, respectively. The reactions were faster at pH 5 and 7 than at pH 9 due to PAA speciation. Low concentrations of H2O2 coexistent with PAA contributed little to the oxidation of amino acids. The primary oxidation products of amino acids with PAA were [O] addition compounds on the reactive sites at thiol, thioether and imidazole groups. Theoretical calculations were applied to predict the reactivity and regioselectivity of PAA electrophilic attacks o...Continue Reading

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Citations

Apr 17, 2020·Environmental Technology·Zhenran WangYongsheng Fu
Jun 18, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xuefei ZhouJiabin Chen
Mar 12, 2021·European Journal of Dentistry·Magdalena Stawarz-JaneczekJolanta Pytko-Polończyk
Apr 17, 2020·Chemical Research in Toxicology·Takashi YokoyamaKatsuhisa Kitano
Oct 23, 2019·Environmental Science & Technology·Juhee KimChing-Hua Huang
Nov 19, 2021·Environmental Science & Technology·Bradley W SchmitzJoseph Jacangelo

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