The Maillard reaction is a non-enzymatic browning reaction caused by the reaction of sugars with amino acids at high temperatures. The following are data for measuring the Maillard reaction rate with various concentrations of sugars and amino acids a) Draw a graph showing the relationship between the rate of the Maillard reaction and the concentration of sugars and amino acids! b) Calculate the order of the reaction to the concentration of sugar, the order of the reaction to the concentration of amino acids and write the equation for the rate of the
Catalysis and Enzymatic Reactions
Catalysis is the kind of chemical reaction in which the rate (speed) of a reaction is enhanced by the catalyst which is not consumed during the process of reaction and afterward it is removed when the catalyst is not used to make up the impurity in the product. The enzymatic reaction is the reaction that is catalyzed via enzymes.
Lock And Key Model
The lock-and-key model is used to describe the catalytic enzyme activity, based on the interaction between enzyme and substrate. This model considers the lock as an enzyme and the key as a substrate to explain this model. The concept of how a unique distinct key only can have the access to open a particular lock resembles how the specific substrate can only fit into the particular active site of the enzyme. This is significant in understanding the intermolecular interaction between proteins and plays a vital role in drug interaction.
The Maillard reaction is a non-enzymatic browning reaction caused by the reaction of sugars with amino acids at high temperatures. The following are data for measuring the Maillard
a) Draw a graph showing the relationship between the rate of the Maillard reaction and the concentration of sugars and amino acids!
b) Calculate the order of the reaction to the concentration of sugar, the order of the reaction to the concentration of amino acids and write the equation for the rate of the reaction!
![[Amino acid]
[Sugar]
Maillard reaction rate
(103 mmol dm3)
(mmol dm3)
(10-6 mol dm3 s')
1.2
3.5
5.6
9.7
5.2
8.7
13.6
20.8
3.5
9.2
23.6
140.5](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F3a0d8209-e032-48ba-999f-497fbdca08bf%2F001c7b3e-8976-40c9-97df-e90eff946f8d%2Fd9dtbnr_processed.jpeg&w=3840&q=75)
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