Fig. 3
From: Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
Hydrolysis of starchy substrates for various times by NFAmy13B. Eight mg/mL potato, corn, and wheat starch were hydrolyzed by NFAmy13B for 2 to 20 h in the presence of 1.25 mM CaCl2, and the products were hydrolyzed by reducing ends (a) and HPAEC-PAD (b). M1, glucose; M2, maltose; M3, maltotriose; M4, maltotetraose. Note: Means with different small letters are significantly different (p < 0.05). Each experiment was performed in triplicate