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

Table 5

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 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. SEE: Standard error of estimate of the model.

	Termamyl
Parameters	Model (5)	Model (6)	Model (7)
𝑣max	37.2 ± 0.61a	37.2 ± 0.67a	37.2 ± 0.72a
𝐾𝑀	32.4 ± 4.31a	32.4 ± 4.69a	32.4 ± 5.22a
𝐾𝐺	0.005±0.0007	0.005±0.0008	154.5±26.82
𝑅^2	0.9963	0.9955	0.9964
RPDM	4.92	5.17	4.90
SEE	0.59	0.65	0.58
	San Super
Parameters	Model (5)	Model (6)	Model (7)
𝑣max	36.1 ± 1.22a	35.6 ± 1.17a	36.7 ± 1.28a
𝐾𝑀	37.5 ± 4.64a	37.5 ± 4.90a	37.5 ± 5.29a
𝐾𝐺	0.004±0.0008	0.005±0.0011	183.7±47.64
𝑅^2	0.9949	0.9943	0.9934
RPDM	9.51	9.62	9.82
SEE	0.68	0.72	0.77
	BAN
Parameters	Model (5)	Model (6)	Model (7)
𝑣max	87.8±4.11a	88.9±4.22a	89.4±4.33a
𝐾𝑀	65.9±11.90a	65.9±12.23a	65.9±13.73a
𝐾𝐺	0.006±0.0017	0.007±0.0021	109.11±36.17
𝑅^2	0.9913	0.9906	0.9889
RPDM	8.49	8.55	9.00
SEE	1.77	1.84	2.00