| Summary: | The present paper reports the determination of the activation energies and the optimum temperatures of starch hydrolysis by porcine pancreas <i>α</i>-amylase. The parameters were estimated based on the literature data on the activity curves versus temperature for starch hydrolysis by α-amylase from porcine pancreas. It was assumed that both the hydrolysis reaction process and the deactivation process of <i>α</i>-amylase were first-order reactions by the enzyme concentration. A mathematical model describing the effect of temperature on porcine pancreas <i>α</i>-amylase activity was used. The determine deactivation energies <i>E<sub>a</sub></i> were from 19.82 ± 7.22 kJ/mol to 128.80 ± 9.27 kJ/mol, the obtained optimum temperatures <i>T<sub>opt</sub></i> were in the range from 311.06 ± 1.10 K to 326.52 ± 1.75 K. In turn, the values of deactivation energies <i>E<sub>d</sub></i> has been noted in the range from 123.57 ± 14.17 kJ/mol to 209.37 ± 5.17 kJ/mol. The present study is related to the starch hydrolysis by <i>α</i>-amylase. In the industry, the obtained results the values <i>E<sub>a</sub></i>, <i>E<sub>d</sub></i>, <i>T<sub>opt</sub></i> can be used to design and optimize starch hydrolysis by <i>α</i>-amylase porcine pancreas. The obtained results might also find application in research on the pharmaceutical preparations used to treat pancreatic insufficiency or prognosis of pancreatic cancer.
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