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Table 1 Initial velocities of enzymatic hydrolysis of native and gelatinized starches by the digestive fluid of the giant snail Achatina achatina

From: Enzymatic and acid conversion of new starches from improved orphan crops: prospects for renewable materials uses in food and non-food industries

Starch varieties

Initial velocity (UI/mg of proteins)

Native starch (10−2)

Gelatinized starch (102)

V 4

8.12 ± 0.08

1.57 ± 1.01

V 23

10.37 ± 0.12

1.14 ± 0.84

V 64

7.90 ± 0.06

2.12 ± 1.89

V 65

11.48 ± 0.07

2.21 0.93

V 66

11.37 ± 0.11

6.32 ± 1.53

V 69

9.14 ± 0.09

3.47 ± 0.78

V 71

8.88 ± 0.08

2.06 ± 1.33

V 73

18.77 ± 1.03

1.82 ± 0.79

  1. Values are slopes of the earlier linear portion of the kinetic curves of product formation as a function of time depicted in Figure 1.
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