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RuanCh.-Q., ChiY.-J., ZhangR.-D. (2010): Kinetics of hydrolysis of egg white protein by pepsin. CzechJ.FoodSci.,28:355-363. Takingintoaccounttheenzymeinactivationandsubstrateinhibition, thebioreactionmechanismandkineticscharacteristic ofeggwhiteprotein (EWP)enzymatichydrolysisbypepsinwereinvestigated. Alogarithmicequationh =(1/b)ln (1+abt) indicatingtherelationshipbetweenthedegreeofhydrolysis(DH)andtimewasestablished. ForEWP-pepsinsystem,the reactionmechanismcouldbededucedfromaseriesofexperimentalresultsatdifferenttemperatures, pHvalues, substrate concentrations,  andenzymeconcentrations.  Thereactionkineticsandthermodynamicconstants  (K S = 3916.5 g/l,  k 2 = 17202.86min -1 ,k d =21962.03,E a =56.89kJ/mol, E d =51.99kJ/mol) wereresponsiblefortheempiricalequations. The resultsofnonlinearregressionoftheproposedkineticmodelagreedwiththeexperimentaldata, i.e.theaveragerelative errorwaslessthan 5%.Asaconclusion, thekineticequationscanbeusedtofittheenzymatichydrolysisprocessofegg whiteproteinandtooptimisetheoperatingparametersofbioactivepeptidespreparationforthebioreactordesign.