https://www.selleckchem.com/pr....oducts/hpk1-in-2.htm
Thiamine degradation in dough liquor generally followed similar trends to those in the controls thiamine degraded more quickly in the 20 mg/mL solutions than in 1 mg/mL solutions (with one exception), and increasing temperature led to increased thiamine degradation. However, kobs ranged from 0.0019-0.22 days-1 in dough liquor and 0.0003-0.46 in control solutions, with differences attributed to interactions with components in the dough liquor. The Ea of thiamine degradation was ~90 kJ/mol in the control samples regardless of vitamin co
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