FIGURE 5.
SMMA enzymatic characteristics for amylose and amylopectin substrates. A time course analysis of SMMA with amylose and amylopectin from potato was shown. The reaction products of glucose and maltose were further analyzed (reaction conditions: SMMA 0.6 unit/mgsub, substrate 0.25%, 50 mm NaOAc, pH 5.0, 92 °C).
