Fig. 5
From: Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter
Hydrolysis of increasing amounts of starch substrates by NFAmy13A. The products were analyzed by both reducing sugar assay (a) and TLC analysis (b). Different concentrations (1–18 mg/ml) of potato starch, corn starch or wheat starch were incubated with 1 μM enzymes in the presence of 10 mM CaCl2 at pH 5.5 and 60 °C for 20 h. M1, glucose; M2, maltose; M3, maltotriose; M4, maltotetraose