The Effect of Heating and γ-Irradiation on the Enzyme Action Susceptibility of Egg White Proteins

Abstract

Heat-coagulated egg white proteins are digested at 37°C for 30 minutes by pepsin and trypsin.
Susceptibility of egg white proteins to pepsin was not affected by heating of proteins, while that to trypsin was increased with increasing temperature of heat treatment.
When egg white proteins were heated and then irradiated with ⁶⁰Co gamma rays, no dose effect was found with their susceptibility to pepsin and trypsin.
In the case of post treatment by heating, there was no temperature effect on the susceptibility to the pepsin action.
On the contrary to this, considerable combined effects between irradiation and post heating on the susceptibility to trypsin were observed.