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Table 1 The hydrolysis of various substrates catalyzed by NFAmy13A

From: Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter

Substrate Main linkage/monomer Relative activity (%)
Amylopectin (potato) α(1 → 4)–α(1 → 6) glucose 100.0 ± 4.9
Amylose (potato) α(1 → 4) glucose 15.5 ± 1.1
Potato starch α(1 → 4)–α(1 → 6) glucose 62.6 ± 9.4
Wheat starch α(1 → 4)–α(1 → 6) glucose 21.8 ± 1.8
Corn starch α(1 → 4)–α(1 → 6) glucose 30.7 ± 1.6
Maltodextrin α(1 → 4) glucose 18.9 ± 1.9
White dextrin (corn) α(1 → 4)–α(1 → 6) glucose 66.1 ± 4.8
Pullulan α(1 → 6)–α(1 → 4) glucose 2.3 ± 1.5
Dextran T500 α(1 → 6)–α(1 → 3) glucose 0
Glycogen α(1 → 4)–α(1 → 6) glucose 11.2 ± 0.6
CMC β(1 → 4) glucose 0
Cellulose β(1 → 4) glucose 0