Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes
Figure 5
Changes in the experimental amylolytic activity () data (means ± standard deviations) with the concentration of starch (O) and starches mixed with initial gelatine concentrations [] of 25 g/L (□), 50 g/L (), and 75 g/L (). 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.
