Kinetic Studies During Enzyme Hydrolysis of Potato and Cassava Starches

The hydrolysis of raw potato and cassava starches by bacterial α‐amylase depends on the time of action, temperature and on the specific starch involved. The molecular weight of the trade α‐amylase (Termamyl 60L), determined by SDS‐PAGE, was found to be 55–65 kDa. The properties of α‐amylase such as kinetic parameters, inhibition, stability, and thermostability were studied. The constants K_m and maximum reaction rate V_max for α‐amylase were fitted to Michaelis‐Menten models with these two starches. Differences in response of potato and cassava starches to hydrolysis by Termamyl 60L can explain differences found in K_m and V_max values and inhibition properties.