Thermodynamic parameters(∆Hm, ∆Cp, Tm and ∆G(H20)) were calculated for the thermal denaturation of bovine α-lactalbumin in the absence and presence of ultrasound (20 kHz prob for 10 min) using UV spectroscopy. The solvent was sodium phosphate buffer (20Mm, pH 7.0). The stability of α-lactalbuminis determined using the stability curve which is defined as the plot of the free energy of unfolding as a function of temperature. Bovine α-lactalbumin was denatured by heat in a 2-state process and〖 ∆G〗_H2O^0for α-lactalbumin in the absence of ultrasound is lower than that in the presence of ultrasound (6.7 kJ mol- 1 and 8.8 kJ mol- 1) which indicates that ultrasound increased the heat stability of α-lactalbumin.

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