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

Table 1

Statistically significant (𝑃<0.05) values (means ± standard errors) of the parameters in the Michaelis-Menten model (1) for the enzymatic reactions of the three amylolytic enzymes on starches aged for different times (0 h, 24 h, 48 h, and 100 h). The mean values within rows followed by the same letter are not significantly different (𝑃<0.05) from each other.

	Termamyl
Parameters	t = 0 h	t = 24 h	t = 48 h	t = 100 h
v max	37.2 ± 1.22a	34.4 ± 0.83b	29.4 ± 1.11c	26.1 ± 0.67d
𝐾𝑀	33.2 ± 3.55a	36.3 ± 2.76b	37.5 ± 4.67b,c	37.6 ± 3.05c,d
𝑅^2	0.9916	0.9958	0.9886	0.9953
RPDM	9.71	8.09	9.59	7.78
𝑣max/𝐾𝑀	1.12	0.95	0.78	0.69
	San Super
Parameters	t = 0 h	t = 24 h	t = 48 h	t = 100 h
𝑣max	33.9 ± 0.89a	28.9 ± 0.78b	26.1 ± 0.72c	16.1 ± 0.61d
𝐾𝑀	34.6 ± 3.06a	34.7 ± 3.10a,b	39.5 ± 3.49c	40.0 ± 4.96c,d
𝑅^2	0.9945	0.9944	0.9946	0.9893
RPDM	5.50	6.53	5.76	6.30
𝑣max/𝐾𝑀	0.98	0.83	0.66	0.40
	BAN
Parameters	t = 0 h	t = 24 h	t = 48 h	t = 100 h
𝑣max	68.9 ± 1.22a	66.1 ± 0.72b	58.3 ± 2.17c	51.1 ± 2.11d
𝐾𝑀	43.7 ± 2.36a	51.9 ± 1.63b	55.7 ± 5.70b,c	62.7 ± 6.89b,d
𝑅^2	0.9979	0.9993	0.9849	0.9920
RPDM	7.54	5.86	8.56	6.48
𝑣max/𝐾𝑀	1.58	1.27	1.05	0.81