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

Table 2

Statistically significant (𝑃<0.05) values (means ± standard errors) of the parameters in the overall modified Michaelis-Menten models (5), (6), and (7) for the enzymatic reactions of the three amylolytic enzymes in unaged starch and in starches aged for different times (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. SEE: Standard error of estimate of the model.

	Termamyl
Parameters	Model (5)	Model (6)	Model (7)
v max	37.2 ± 1.39a	37.8 ± 1.28a	37.8 ± 1.28a
𝐾𝑀	35.7 ± 4.41a	35.7 ± 6.18a	35.6 ± 5.70a
𝐾𝑡	0.003±0.0010	0.004±0.0011	189.93±46.14
𝑅^2	0.9881	0.9901	0.9914
RPDM	9.18	8.83	8.53
SEE	1.11	1.06	1.00
	San Super
Parameters	Model (5)	Model (6)	Model (7)
v max	33.9 ± 0.94a	34.4 ± 0.94a	35.0 ± 1.06a
𝐾𝑀	35.7 ± 3.18a	35.7 ± 6.42a	35.6 ± 9.46a
𝐾𝑡	0.005±0.0010	0.007±0.0011	101.51±18.15
𝑅^2	0.9944	0.9922	0.9866
RPDM	6.42	6.74	8.51
SEE	0.67	0.78	1.05
	BAN
Parameters	Model (5)	Model (6)	Model (7)
v max	71.1 ± 3.44a	71.7 ± 1.89a	72.5 ± 1.89a
𝐾𝑀	51.2 ± 7.07a	51.2 ± 3.86a	51.2 ± 6.68a
𝐾𝑡	0.003±0.0007	0.004±0.0008	191.87±37.55
𝑅^2	0.9938	0.9946	0.9948
RPDM	8.40	8.22	8.21
SEE	1.44	1.33	1.39