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

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

The effect of increasing ageing time (t) of starch on the activity of three amylolytic enzymes (Termamyl, San Super, and BAN) was investigated. Although all the enzymatic reactions follow michaelian kinetics, vmax decreased significantly (P

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Veröffentlicht in:TheScientificWorld 2012-01, Vol.2012 (2012), p.1-13
Hauptverfasser: Guerra, Nelson Pérez, Pastrana Castro, Lorenzo
Format: Artikel
Sprache:eng
Schlagworte:
Aging
Amylolytic enzymes
Competition
Enzymatic activity
Enzymes
Enzymes - chemistry
Enzymes - metabolism
Food science
Glucose
Hydrolysis
Mechanical properties
Models, Chemical
Polymers
Reaction kinetics
Reaction products
Starch
Starch - chemistry
Starches
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Zusammenfassung:The effect of increasing ageing time (t) of starch on the activity of three amylolytic enzymes (Termamyl, San Super, and BAN) was investigated. Although all the enzymatic reactions follow michaelian kinetics, vmax decreased significantly (P
ISSN:2356-6140
1537-744X
1537-744X
DOI:10.1100/2012/402439