NH 2 5. When meat is cooked, protein breaks down, as shown below. The degraded protein is able to undergo a Maillard reaction with glucose released from the breakdown of muscle glycogen. Using the structures below, explain how the proteins is "breaking down" and why this facilitates a Maillard reaction with the glucose. this peptideis part SH SH of a largerprotein CH2 CH2 .NH I I CH HO CH heat or enzymes C NHz and andwater (HO) H CH2 CH2 H2C CH3 H H,C CH3 O O CH3 CH3 OH OH