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 CO2, CH4, COOH, C C, H2O, CO, HCN, HCNO, NH3 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.

中文翻译：

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TG-FTIR和Py-GC/MS对蛋白质和碳水化合物共热解特性的比较研究

摘要 采用TG-FTIR和Py-GC/MS研究了质量比对蛋白质与碳水化合物共热解特性的相互作用。大豆蛋白和玉米淀粉被选为研究的模型化合物。包括 FWO 和 KAS 在内的等转化无模型方法用于研究共混物的热解动力学。热解动力学在 70SP 中显示出正协同作用，在 10SP 和 30SP 中显示出负协同作用。所有共混物的热解都获得了正的 ΔH 和 ΔG。TG-FTIR 检测结果显示，官能团与气态产物（包括 CO2、CH4、COOH、CC、H2O、CO、HCN、HCNO、NH3 和 CO）之间具有很强的协同效应。美拉德反应提高了包括五元和六元在内的环酮的产率，