Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes
Figure 6
Changes in velocity () for each amylolytic enzyme 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 experimental points (as means ± standard deviations) are the amylolytic activity data showed in Figure 5(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.
