title: Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment.
abstract: A kinetic study was conducted on the effect of heat pretreatment in the temperature range of 50-85 degrees C at atmospheric pressure and of high hydrostatic pressure pretreatment (100-700 MPa) at four temperatures (10, 25, 40, and 60 degrees C) on the susceptibility of egg white solutions (10% v/v, pH 7.6) to subsequent enzymatic hydrolysis by a mixture of trypsin and alpha-chymotrypsin at 37 degrees C and pH 8.0. Both heat pretreatment at atmospheric pressure and high-pressure pretreatment resulted in an increase in degree of hydrolysis (DH) after 10 min of enzymatic reaction (DH10) of egg white solutions, as measured using the pH-stat method, which could be described by a fractional conversion model (based on an apparent first-order reaction kinetic model). The temperature dependence of the corresponding rate constants could be described by the Arrhenius equation. At elevated pressure, a negative apparent activation energy was obtained, implying an antagonistic effect of pressure and temperature. The pressure dependence of the rate constants could be described by the Eyring equation, and negative activation volumes were observed, which demonstrates the positive effect of pressure on the susceptibility of egg white solutions to subsequent enzymatic hydrolysis.
authors.affiliation: Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
authors.forename: Iesel
authors.initials: I
authors.lastname: Van der Plancken
authors.forename: Maxime
authors.initials: M
authors.lastname: Delattre
authors.forename: Indrawati
authors.initials: I
authors.lastname: Indrawati
authors.forename: Ann
authors.initials: A
authors.lastname: Van Loey
authors.forename: Marc E G
authors.initials: ME
authors.lastname: Hendrickx
mesh_terms: D002918:Chymotrypsin / Q000378:metabolism*; D004527:Egg Proteins / Q000378:metabolism*; D006358:Hot Temperature; D006868:Hydrolysis; D006874:Hydrostatic Pressure; D007700:Kinetics; D012996:Solutions; D013816:Thermodynamics; D014357:Trypsin / Q000378:metabolism*
chemical_list: D004527:Egg Proteins; D012996:Solutions; D002918:Chymotrypsin; C117608:alpha-chymotrypsin; D014357:Trypsin