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Fig. 3 | BMC Biotechnology

Fig. 3

From: Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization

Fig. 3

HPLC analysis of end products catalyzed by AmyA1 on soluble starch. (a) Reaction time: 1 h (a) and 48 h (b); Control: Reaction for 48 h without AmyA1 (c); Standards: glucose (d), maltose (e), maltotriose (f), maltotetraose (g), maltopentaose (h). The retention time of major peaks represented glucose (5.6 min), maltose (6.6 min), maltotriose (7.9 min), maltotetraose (9.6 min), maltopentaose (11.9 min) respectively; (b) Effect of reaction time on hydrolysis products, Abbreviations: G1 (◄), glucose; G2 (●), maltose; G3 (■), maltotriose; G4 (▲), maltotetraose, G5 (▼), maltopentaose

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BMC Biotechnology

ISSN: 1472-6750

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