Kinetics of cassava starch hydrolysis with Termamyl® enzyme

Kinetics of starch digestion in sorghum as affected by particle size

“…The Michaelis-Menten model, although strictly only applicable to the study of initial reaction rates, is often used to describe the kinetics of enzyme-substrate reactions, but this model cannot be directly applied to in vitro studies because of usually high catalytic dosages, mixtures of enzymes, inhibitory products and possible structural and molecular changes (Goñi et al, 1997;Gaouar et al, 1997;Paolucci-Jeanjean et al, 2000;Duggleby, 2001;Polakovič and Bryjak, 2004;Wang et al, 2006). There have been attempts to expand and modify the Michaelis-Menten model for time-course starch digestion, and Duggleby (2001) derived a model from the Michaelis-Menten theory, which can be re-written (Eq.…”

Modelling starch digestion in sweetpotato with biphasic digestograms

“…Incidentally, some of these models, which are described elsewhere (e.g. Goñi et al, 1997;Paolucci-Jeanjean et al, 2000;Duggleby, 2001;Polakovič and Bryjak, 2004;Wang et al, 2006;Mahasukhonthachat et al, 2010a), are mainly for monophasic digestograms. Biphasic digestograms are relatively uncommon, and models and/or approaches to describe them would be valuable in advancing knowledge on starch digestion of food and feed.…”

The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

“…Paolucci-Jeanjean et al (2000) proposed an empirical equation for a two-phase hydrolysis of starch to oligosaccharides. The equation of free fat acid formation in milled rice proposed by Lam and Proctor (2002) is similar to the Paolucci-Jeanjean et al (2000) model with two expressions, but an additional term represents the initial concentrations of free fat acid on the surface of milled rice. During prolonged storage, the kinetics of lipase activity can show stabilization at a low level of activity tending to equilibrium after 180 days, and consequently the production of fatty acids stabilizes at the maximum level.…”