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

Figure 3

Changes in amylolytic activity (𝑣) with the concentration of unaged starch (O) and starches [𝑆] aged for 24 h (□), 48 h (▵), and 100 h (∇). The experimental points (as means ± standard deviations) are the amylolytic activity data showed in Figure 1(a) for each enzyme. The curves drawn through the experimental velocity data in (a), (b), and (c) were obtained according to the models (5), (6), and (7), respectively.

(a)

(b)

(c)