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 |