Table 2 The synergistic activity between NFAmy13A and NFAmy13B on wheat starch
From: Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
Various combinations | End-products (mM) (mean ± standard deviation) | Total sugars of M1 −M4 (mM) (mean ± standard deviation) | Total reducing ends* (mM) (mean ± standard deviation) | ||||
|---|---|---|---|---|---|---|---|
NFAmy13B (20 nM) | NFAmy13A (1000 nM) | M1 | M2 | M3 | M4 | ||
0 | 100% | 1.70 ± 0.11 | 5.78 ± 0.23 | 0.142 ± 0.024 | 0 | 7.62 ± 0.35c | 9.77 ± 0.39 cd |
12.5% | 87.5% | 1.83 ± 0.17 | 6.18 ± 0.43 | 0.281 ± 0.064 | 0 | 7.91 ± 0.08bc | 9.97 ± 0.49bcd |
25% | 75% | 1.73 ± 0.04 | 6.21 ± 0.16 | 0.445 ± 0.013 | 0 | 8.38 ± 0.21a | 11.0 ± 0.5a |
37.5% | 62.5% | 1.51 ± 0.04 | 5.95 ± 0.12 | 0.591 ± 0.025 | 0 | 8.05 ± 0.11ab | 11.0 ± 0.3a |
50% | 50% | 1.17 ± 0.07 | 5.66 ± 0.09 | 0.873 ± 0.050 | 0 | 7.70 ± 0.19bc | 10.4 ± 0.3abc |
62.5% | 37.5% | 0.889 ± 0.071 | 5.43 ± 0.23 | 1.09 ± 0.34 | 0 | 7.73 ± 0.19bc | 11.1 ± 0.8a |
75% | 25% | 0.390 ± 0.012 | 5.10 ± 0.14 | 1.74 ± 0.09 | 0 | 7.23 ± 0.23d | 11.0 ± 0.4a |
87.5% | 12.5% | 0 | 4.26 ± 0.11 | 2.37 ± 0.09 | 0 | 6.63 ± 0.18e | 10.7 ± 0.4ab |
100% | 0 | 0 | 0.420 ± 0.139 | 3.22 ± 0.06 | 0.253 ± 0.024 | 3.89 ± 0.21f | 9.36 ± 0.45d |