Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes
Figure 1
(a) Changes in the experimental amylolytic activity () data (means ± standard deviations) with the concentration of unaged starch (O) and starches aged for 24 h (□), 48 h (), and 100 h (). The curves drawn through the experimental velocity data in (a) were obtained according to the Michaelis-Menten model (1). The curves drawn through the and data (as means ± standard errors) for the enzymes BAN (O), San Super (□), and Termamyl () were obtained according to a linear (b), exponential (c), and hyperbolic (d) equation. represents the predicted values for and , and are constants, and is the ageing time.
