Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment

Table 1

Values of the rate constants (k) and their respective R² determined through regression method for each experimental condition.

Exp No.	Run Order	Temperature (°C)	Substrate concentration (mg/ml)	Substrate type	So (mg/ml)	k (min^−1)	R^2
1	16	50	40	I	41.1	0.0105	0.991
2	2	60	40	I	39.1	0.0165	0.978
3	15	50	60	I	61.3	0.0064	0.996
4	5	60	60	I	57.9	0.0114	0.996
5	12	50	40	Fr	33.7	0.0086	0.997
6	4	60	40	Fr	40.1	0.0100	0.992
7	6	50	60	Fr	50.4	0.0077	0.995
8	9	60	60	Fr	50.7	0.0091	0.997
9	7	50	40	I	39.5	0.0099	0.997
10	11	60	40	I	39.3	0.0148	0.994
11	8	50	60	I	59.1	0.0089	0.998
12	1	60	60	I	57.2	0.0100	0.997
13	10	50	40	Fr	34.5	0.0118	0.998
14	14	60	40	Fr	32.8	0.0164	0.996
15	13	50	60	Fr	47.9	0.0051	0.998
16	3	60	60	Fr	64.8	0.0095	0.997

I: chicory inulin; Fr: agave fructan.