. 2023 Jul 10;98:106526. doi: 10.1016/j.ultsonch.2023.106526

Table 3.

Thermodynamic parameters of the reactions of conventional and protein pretreatment enzymatic digestion.

Type	E_a (kJ/mol)	ΔH (kJ/mol)	ΔS (J/mol·K)	ΔG (J/mol·K)
				20 °C	30 °C	40 °C	50 °C
Control	10.17 ± 0.012^a	82.01 ± 0.104^a	–17.42 ± 0.42^a	5.18 ± 0.11^c	5.36 ± 0.12^c	5.53 ± 0.12^c	5.70 ± 0.13^c
HT	8.42 ± 0.056^b	67.44 ± 0.46^b	–60.18 ± 1.29^b	17.71 ± 0.38^b	18.31 ± 0.39^b	18.91 ± 0.40^b	19.51 ± 0.42^b
US	8.23 ± 0.12^b	65.89 ± 0.97^b	–65.27 ± 2.95^c	19.20 ± 0.86^a	19.85 ± 0.89^a	20.51 ± 0.92^a	21.16 ± 0.95^a
HT + US	8.00 ± 0.035^b	63.98 ± 0.29^c	–69.14 ± 1.08^c	20.33 ± 0.32^a	21.02 ± 0.33^a	21.71 ± 0.34^a	22.411 ± 0.35^a

Significant differences (P < 0.05) between sample points for different lowercase letters in the upper-right corner of the data are shown in the same column as Table 3.