The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature. Name: H-Pro-OtBu, 2812-46-6, Name is H-Pro-OtBu, SMILES is O=C([C@H]1NCCC1)OC(C)(C)C, in an article , author is Wang, Chenxuan, once mentioned of 2812-46-6.
The effects of varying the initial pH from 5 to 9 on Maillard reaction-induced whey protein gel formation and structural and rheological properties were determined. The molecular mass of whey protein and reducing sugar conjugates increased according to SDS-PAGE determination. Amino and surface sulphydryl groups were decreased, contributing to gel network formation. The amide I and II bands at 1640 cm(-1) and 1550 cm(-1), respectively, were decreased and the amide III peak at 1200-1300 cm(-1) increased, indicating the amino groups were participating in complex cascade reactions and the Maillard reaction during gel formation. Fluorescence measurements revealed that exposed tryptophan residues could increase the hydrophilic properties of the glycosylated protein. Gels formed from whey protein + glucose and from whey protein + xylose at an initial pH of 5 and 7, respectively, had a higher elastic modulus (G ‘), which was related to increased beta-sheet and random coil formation after the Maillard reaction. (C) 2020 Elsevier Ltd. All rights reserved.
But sometimes, even after several years of basic chemistry education, it is not easy to form a clear picture on how they govern reactivity! 2812-46-6, you can contact me at any time and look forward to more communication. Name: H-Pro-OtBu.
Reference:
Amide – Wikipedia,
,Amide – an overview | ScienceDirect Topics