Fig. 4
From: Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
Hydrolysis of increasing amount of starchy substrates by NFAmy13B. Substrates with different concentrations (1 to 16 mg/mL) of potato, corn, and wheat starch were hydrolyzed by NFAmy13B 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