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. 2012 Jan 5;287(11):7979–7989. doi: 10.1074/jbc.M111.304774

FIGURE 5.

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).