Fig. 2

The effects of pH and temperature on the activity of the purified NFAmy13A. a The effect of temperature on the activity of NFAmy13A was determined by incubation of 40 nM NFAmy13A and 5 mg/ml potato starch at 5.5 at temperatures ranging from 30 to 80 °C. b The effect of pH on the activity of NFAmy13A was determined by incubating 40 nM NFAmy13A with 5 mg/ml potato starch between pH 4.0 and 9.0 (50 mM citrate buffer for pH 4.0–6.0, 50 mM sodium phosphate buffer for pH 6.0–8.0, 50 mM Tris–HCl for pH 8.0–9.0) at 55 °C. The concentration of reducing ends was estimated using the pHBAH assay. All values are expressed as percentages of the highest activity at one detected conditions