Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 18, 2004, Pages 5621-5626

  Van Der Plancken, Iesel ^a   Delattre, Maxime ^a   Indrawati, ^a   Van Loey, Ann ^a   Hendrickx, Marc E G ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Antagonistic effect; Egg white; Heat treatment; High hydrostatic pressure; Hydrolysis; Kinetic; pH stat

Indexed keywords

CHYMOTRYPSIN A; EGG PROTEIN; EGG WHITE; TRYPSIN;

ARTICLE; ATMOSPHERIC PRESSURE; ENZYME KINETICS; ENZYME MECHANISM; HEAT TREATMENT; HYDROLYSIS; HYDROSTATIC PRESSURE; HYPERBARISM; PH; PRESSURE; TEMPERATURE DEPENDENCE;

ARRHENIUS;

EID: 4444270688     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049716u     Document Type: Article

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