The heat inactivation of a mixture of alkaline proteinases from North Sea cod (Gadus morhua) viscera and bovine α-chymotrypsin were compared at 40–60°C, pH 8.0. Fish digestive proteinases were at least 10-fold less heat resistant than chymotrypsin mainly as a result of a lower apparent activation enthalpy (ΔH#) for the thermoinactivation of the former proteinases.
Amiza, M. A., & Apenten, R. KO. (1994). Thermal inactivation parameters for alkaline proteinases from north sea cod (Gadus morhua) and bovine α-chymotrypsin. Journal of the Science of Food and Agriculture, 66(3), 389. https://doi.org/10.1002/jsfa.2740660317