Synergistic action of α‐amylase and glucoamylase on hydrolysis of starch

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Abstract
Synergistic action of α-amylase and glucoamylase on hydrolysis of starch is modeled by the kinetic equations presented in this paper. At the early stage of the reaction α-amylase acts as a contributor of newly formed nonreducing ends of starch molecules to glucoamylase by splitting the original starch molecules. This is expressed by the simultaneous differential equations which consist of each rate equation for α-amylase and glucoamylase. After the molecular weight of the substrate decreases to the value of about 5000, which is obtained experimentally in this work, the action of α-amylase can be neglected and the rate of formation of glucose obeys only the rate equation for glucoamylase.

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