The Importance of Surface-Binding Site towards Starch-Adsorptivity Level in α-Amylase: A Review on Structural Point of View

Figure 4

The molecular interactions around (a) SBS I, (b) SBS II, and (c) SBS III. The tetrasaccharide, β-cyclodextrin, and glucose are represented in yellow and green colored sticks, respectively. Aromatic residues and the other amino acids around the substrate that formed hydrogen bonds are shown in dark purple and grey colored sticks, respectively. A hydrogen bond is depicted in green dashed line.

(a)

(b)

(c)