Fig. 3From: Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starterThe effect of temperature on the stability of the NFAmy13A. The enzyme (80 nM) was incubated in a citrate buffer (pH 5.5) at 50, 60 and 70 °C for different times in the presence (filled circle) or absence (circle) of 10 mM CaCl2. The residual enzymatic activity was determined by incubating 40 nM enzymes with 5 mg/ml amylopectin at 60 °C in a citrate buffer (pH 5.5) for 30 min. All values are expressed as percentages of the activity of untreated enzymeBack to article page