Resonant electron capture by some amino acids and their methyl esters.

Resonant electron capture mass spectra of aliphatic and aromatic amino acids and their methyl esters show intense [M-H](-) negative ions in the low-energy range. Ion formation results from a predissociation mechanism mediated by the low-energy pi*oo resonant state. Methylation in general has little influence on the electronic structure according to quantum chemical calculations, but the corresponding ions from the methyl esters, [M-Me](-), could be ascertained to arise only at higher resonance energies. Aromatic amino acids are characterized by an additional low-energy fragmentation channel associated with the generation of negative ions with loss of the side chain. The complementary negative ions of the side chains are more efficiently produced at higher energies. The results have significant implications in biological systems as they suggest that amino acids can serve as radiation protectors since they have been found to efficiently thermalize electrons.