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

<table>Response surfaces plot showing the effect of the concentrations of starch [<svg height="10.725" id="M231" style="vertical-align:-0.1254pt" version="1.1" viewbox="0 0 11.375 10.725" width="11.375" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,10.725)">
<g transform="translate(72,-63.42)">
<text transform="matrix(1,0,0,-1,-71.95,63.6)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝑆</tspan>
</text>
</g>
</g>
</svg>] and gelatine [<svg height="10.75" id="M232" style="vertical-align:-0.15048pt" version="1.1" viewbox="0 0 11.9125 10.75" width="11.9125" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,10.75)">
<g transform="translate(72,-63.4)">
<text transform="matrix(1,0,0,-1,-71.95,63.6)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝐺</tspan>
</text>
</g>
</g>
</svg>] on the amylolytic activity (<svg height="7.4250002" id="M233" style="vertical-align:-0.11285pt" version="1.1" viewbox="0 0 8.0375004 7.4250002" width="8.0375004" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,7.425)">
<g transform="translate(72,-66.06)">
<text transform="matrix(1,0,0,-1,-71.95,66.22)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝑣</tspan>
</text>
</g>
</g>
</svg>) of the three enzymes.</table>

The Scientific World Journal

fig7

Figure 7

Figure 7: Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes 