Production and Catalytic Properties of Amylases from Lichtheimia ramosa and Thermoascus aurantiacus by Solid-State Fermentation

Figure 5

Enzymatic modifications of the corn starch molecule. (a) Quantification of dextrinizing activity using the iodometric method (reduction in the starch polymerization degree); (b) quantification of sugars and reducing ends using the DNS method; (c) quantification of glucose using the glucose/oxidase method (each data point was the average of two replicate determinations, and the error bars show the data ranges).

(a)

(b)

(c)