Kinetic Compensation Effect in the Heat Denaturation of Whey Protein

J. W. RHIM; V. A. JONES; K. R. SWARTZEL

doi:10.1111/j.1365-2621.1990.tb06827.x

Kinetic Compensation Effect in the Heat Denaturation of Whey Protein

J. W. RHIM
, V. A. JONES
, K. R. SWARTZEL

Research output: Contribution to journal › Article › peer-review

25 Citations (Scopus)

Abstract

The kinetic compensation effect in the heat denaturation of whey proteins was demonstrated using two different kinetic compensation relationships, i.e. Enthalpy (ΔH≠/Entropy (ΔS≠) compensation and Frequency Factor (In ko)/Activation Energy (E_a) compensation. Isokinetic temperatures determined by these methods were 84.0 and 87.8°C, respectively. These values were higher than those associated with thermal death of microorganisms caused by heat denaturation of proteins; however, they were in the experimental temperature range, correlating well the dependent relationship between kinetic parameters.

Original language	English
Pages (from-to)	589-590
Number of pages	2
Journal	Journal of Food Science
Volume	55
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1990.tb06827.x
Publication status	Published - Mar 1990

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title = "Kinetic Compensation Effect in the Heat Denaturation of Whey Protein",

abstract = "The kinetic compensation effect in the heat denaturation of whey proteins was demonstrated using two different kinetic compensation relationships, i.e. Enthalpy (ΔH≠/Entropy (ΔS≠) compensation and Frequency Factor (In ko)/Activation Energy (Ea) compensation. Isokinetic temperatures determined by these methods were 84.0 and 87.8°C, respectively. These values were higher than those associated with thermal death of microorganisms caused by heat denaturation of proteins; however, they were in the experimental temperature range, correlating well the dependent relationship between kinetic parameters.",

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AB - The kinetic compensation effect in the heat denaturation of whey proteins was demonstrated using two different kinetic compensation relationships, i.e. Enthalpy (ΔH≠/Entropy (ΔS≠) compensation and Frequency Factor (In ko)/Activation Energy (Ea) compensation. Isokinetic temperatures determined by these methods were 84.0 and 87.8°C, respectively. These values were higher than those associated with thermal death of microorganisms caused by heat denaturation of proteins; however, they were in the experimental temperature range, correlating well the dependent relationship between kinetic parameters.

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Kinetic Compensation Effect in the Heat Denaturation of Whey Protein

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