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 |