Kinetic Analysis of Enzymatic Hydrolysis of Raw Starch by Glucoamylase Using an Amperometric Glucose Sensor

An amperometric glucose sensor has been introduced to study the kinetics of enzymatic hydrolysis of raw starch by glucoamylase in a thick raw starch suspension. The initial rate of the hydrolysis increased with increasing amount of enzyme to approach a saturation value, whereas it was proportional to the amount of substrate. The dependence can be explained by the rate equation based on the Langmuir adsorption isotherm.