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.
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Rhim et al. (1990) studied this question.
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