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Table 2 Effects of different metal salts and chemical additives on activity of NFAmy13A

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

Additives Relative activity (%)
1 mM 10 mM
α-Amylase (no additives) 100.0 ± 2.5 100.0 ± 1.1
CaCl2 98.1 ± 1.1 147.5 ± 5.1
AlCl3 96.4 ± 5.0 98.9 ± 5.1
BaCl2 94.3 ± 3.2 90.8 ± 2.7
CoCl2 64.6 ± 0.8 47.5 ± 3.9
FeCl3 93.2 ± 1.7 81.1 ± 5.9
CuCl2 95.0 ± 0.6 83.9 ± 0.0
KCl 97.7 ± 0.9 95.7 ± 0.5
MgSO4 95.5 ± 2.8 115.8 ± 3.2
ZnSO4 97.2 ± 0.4 90.9 ± 1.4
NiSO4 95.0 ± 2.6 84.2 ± 5.4
MnSO4 94.4 ± 2.0 92.3 ± 1.4
HgCl2 49.0 ± 4.4 2.2 ± 0.6
EDTA 97.8 ± 0.8 87.2 ± 3.9
SDS 80.0 ± 3.7 61.7 ± 6.7