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The Scientific World Journal
Volume 2012, Article ID 402439, 13 pages
Research Article

Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes

Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo, Ourense Campus, 32004 Ourense, Spain

Received 19 October 2011; Accepted 11 January 2012

Academic Editors: D. Benke and A. Capell

Copyright Β© 2012 Nelson P. Guerra and Lorenzo Pastrana Castro. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The effect of increasing ageing time (t) of starch on the activity of three amylolytic enzymes (Termamyl, San Super, and BAN) was investigated. Although all the enzymatic reactions follow michaelian kinetics, vmax decreased significantly (𝑃<0.05) and 𝐾𝑀 increased (although not always significantly) with the increase in t. The conformational changes produced in the starch chains as a consequence of the ageing seemed to affect negatively the diffusivity of the starch to the active site of the enzymes and the release of the reaction products to the medium. A similar effect was observed when the enzymatic reactions were carried out with unaged starches supplemented with different concentrations of gelatine [G]. The inhibition in the amylolytic activities was best mathematically described by using three modified forms of the Michaelis-Menten model, which included a term to consider, respectively, the linear, exponential, and hyperbolic inhibitory effects of t and [G].