Investigation of thermochemical features of L-alanyl-glycine and β-alanyl-L-histidine (L-carnosine)

Thermal analysis of two dipeptides having alanine (Ala) as first term, using combustion calorimetry method and simultaneous TG-DSC measurements, have been carried out. The enthalpies of combustion and formation, the TG-DSC quantities related to the decomposition processes of these compounds, were compared with those of the free –α-amino acids contained in the dipeptides.Information about the stability and the influence of the components on the decomposition processes of the dipeptides was obtained.