Fig. 4.

a Effect of NaCl on the activity of Amy13A. The effect of NaCl on the activity of the enzyme was determined using the standard assay with 0.5 % soluble starch in Tris–HCl (50 mM, pH 7.0) at 80 °C for 5 min but with NaCl at final concentrations of 0–25 % (w/v). b Effect of CaCl₂ on the activity of the novel α-amylase. The effect of CaCl₂ on the activity of the enzyme was determined using the standard assay with 0.5 % soluble starch in Tris–HCl (50 mM, pH 7.0) at 80 °C for 5 min but with CaCl₂ at final concentrations of 0–25 mM