Caseins association behavior

In Fig. 23, the role of moisture in bimolecular reactions is classified by Hageman into three cases. The increases in reaction rate are attributed to a change in state of the water associated with the solid as reflected by a lower effective viscosity. In Case I, there is a continual increase in reaction rate with increasing water content above the monolayer. When all the reactant has been solubilized and further water dilutes the medium. Case II results. If the dilution is extensive, or if water is a product inhibitor of decomposition, a rate reduction can be observed (Case III). Case III behavior is an example of the effect of moisture on the progress of the Malliard reaction for the glucose-containing formulations of a-A-acetyl-L-lysine, poly-L-lysine, insulin, casein, and plasma proteins. " The fact that there can be a maximum degradation rate at a humidity other than 100% RH is observed in other situations as well. 

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