Comparative investigation between co-pyrolysis characteristics of protein and carbohydrate by TG-FTIR and Py-GC/MS

Abstract The interaction of mass ratios on the co-pyrolysis characteristics of protein with carbohydrate was studied by TG-FTIR and Py-GC/MS. Soybean protein and corn starch were chosen as the model compounds for the research. Iso-conversional model-free methods including FWO and KAS were used to study pyrolysis kinetics of blends. Pyrolysis kinetics displayed positive synergy in 70SP and negative synergy in 10SP and 30SP. Positive ΔH and ΔG was obtained for pyrolysis of all blends. Results displayed strong synergistic effect among functional groups and gaseous products including CO 2 , CH 4 , -COOH, C = C, H 2 O, CO, HCN, HCNO, NH 3 and C-O from the TG-FTIR inspection. Maillard reaction enhanced the yields of cyclic ketones including five-membered and six-membered, O-heterocyclic compounds and N-heterocyclic compounds through the combination of N-containing products and carbonyl group in reducing sugar from Py-GC/MS analysis.