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

Table 4

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 in starches mixed with different initial gelatine [𝐺] concentrations (0, 25, 50, and 75 g/L). The mean values within rows followed by the same letter are not significantly different (𝑃<0.05) from each other.

	Termamyl
Parameters	Without gelatine	[G] = 25 g/L	[G] = 50 g/L	[G] = 75 g/L
v max	36.1 ± 0.56a	32.8 ± 0.61b	30.0 ± 0.50c	26.7 ± 1.39d
𝐾𝑀	30.6 ± 1.38a	31.5 ± 1.71b	35.7 ± 1.60c	40.4 ± 1.61d
𝑅^2	0.9986	0.9980	0.9987	0.9908
RPDM	6.77	2.16	1.62	5.26
	San Super
Parameters	Without gelatine	[G] = 25 g/L	[G] = 50 g/L	[G] = 75 g/L
v max	33.9 ± 0.83a	32.8 ± 0.56b	30.6 ± 0.78c	27.2 ± 1.06d
𝐾𝑀	31.6 ± 2.25a	36.3 ± 1.79b	43.2 ± 2.81c	47.3 ± 4.60c,d
𝑅^2	0.9965	0.9983	0.9972	0.9939
RPDM	9.12	10.14	9.49	6.77
	BAN
Parameters	Without gelatine	[G] = 25 g/L	[G] = 50 g/L	[G] = 75 g/L
v max	80.0 ± 2.28a	75.0 ± 3.89b	69.4 ± 4.06c	59.4 ± 4.00d
𝐾𝑀	52.1 ± 3.64a	65.8 ± 7.72b	83.3 ± 10.29c	98.0 ± 13.17d
𝑅^2	0.9970	0.9922	0.9922	0.9914
RPDM	2.54	7.08	7.33	9.27