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

Table 6

Comparison between the values of 𝑣_max and 𝐾_𝑀 obtained with the overall models (5), (6), and (7) (Table 5) and those obtained with the classical Michaelis-Menten model (1) for the enzymatic reactions of the three amylolytic enzymes in unaged starch without gelatine (Table 4). *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)
𝑣max	t value = −2.874	t value = −3.214	t value = −3.327
	P value = 0.045*	P value = 0.032*	P value = 0.029*
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −1.921	t value = −1.873	t value = −1.683
	P value = 0.127	P value = 0.134	P value = 0.168
	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)
𝑣max	t value = −2.582	t value = −2.053	t value = −3.179
	P value = 0.061	P value = 0.109	P value = 0.033*
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −1.982	t value = −1.895	t value = −1.778
	P value = 0.118	P value = 0.131	P value = 0.150
	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)
𝑣max	t value = −2.301	t value = −2.182	t value = −2.089
	P value = 0.083	P value = 0.094	P value = 0.105
	D.F. = 4	D.F. = 4	D.F. = 4
𝐾𝑀	t value = −0.689	t value = −0.638	t value = −0.577
	P value = 0.529	P value = 0.558	P value = 0.595
	D.F. = 4	D.F. = 4	D.F. = 4