Table 1.
Effect of activators and inhibitors on the purified α-amylase activity
| Substance | Relative activity (%)* | |||
|---|---|---|---|---|
| 0 mM | 2 mM | 5 mM | 10 mM | |
| CaCl2 | 0 | 100 | 110 ± 7.9 | 110 ± 4.3 |
| Control (2 mM CaCl2) | 100 ± 3.8a | 100 ± 4.9a | ||
| NaCl | 103 ± 6.1a | 80.9 ± 8.0b | ||
| KCl | 94.3 ± 8.0a | 82.5 ± 3.2a,b | ||
| NH4Cl | 89.8 ± 3.4a | 82.6 ± 4.8a,b | ||
| MgSO4∙7H2O | 57.6 ± 6.1b | 75.8 ± 6.7b | ||
| CoCl2∙6H2O | 58.7 ± 7.2b | 49.7 ± 5.1c | ||
| (NH4)6Mo7O24∙4H2O | 19.7 ± 3.8d,e | 25.8 ± 4.8d | ||
| HgCl2 | 44.3 ± 5.7b,c | 9.9 ± 4.0d,e | ||
| MnSO4∙H2O | 39.7 ± 4.9c,d | 53.8 ± 2.9c | ||
| EDTA | 11.3 ± 2.5e | 4.1 ± 4.1e | ||
| SDS | 104.3 ± 3.5a | 82.5 ± 2.4a,b | ||
*The data correspond to the average and standard deviation of four repetitions
Equal letters indicates no statistical differences at 1% (α = 0.01) of significance