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

Table 3

Comparison between the values of 𝑣_max and 𝐾_𝑀 obtained with the overall models (5), (6), and (7) (Table 2) and those obtained with the classical Michaelis-Menten model (1) for the enzymatic reactions of the three amylolytic enzymes in unaged starch (Table 1). *Significant differences for 𝑃<0.05. D.F.: Degrees of Freedom.

	Termamyl
Parameter	Model (5) versus model (1)	Model (6) versus model (1)	Model (7) versus model (1)
v max	t value = 0.000	t value = −0.588	t value = −0.588
	P value = 1.000	P value = 0.588	P value = 0.588
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −0.765	t value = −0.608	t value = −0.619
	P value = 0.487	P value = 0.576	P value = 0.569
	D.F. = 4	D.F. = 4	D.F. = 4
	San Super
Parameter	Model (5) versus model (1)	Model (6) versus model (1)	Model (7) versus model (1)
v max	t value = 0.000	t value = −0.669	t value = −1.377
	P value = 1.000	P value = 0.540	P value = 0.241
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −0.432	t value = −0.268	t value = −0.174
	P value = 0.688	P value = 0.802	P value = 0.870
	D.F. = 4	D.F. = 4	D.F. = 4
	BAN
Parameter	Model (5) versus model (1)	Model (6) versus model (1)	Model (7) versus model (1)
v max	t value = −1.044	t value = −2.156	t value = −2.772
	P value = 0.355	P value = 0.097	P value = 0.050
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −1.743	t value = −2.871	t value = −1.834
	P value = 0.156	P value = 0.045*	P value = 0.141
	D.F. = 4	D.F. = 4	D.F. = 4