Fig. 5

Efficient hydrolysis of raw corn flour and raw cassava flour. The experiments were conducted using the rPoGA15A from the recombinant P. pastoris with the addition of commercial α-amylase. Data are mean ± standard deviation from two replicates. The results shown are from a representative experiment, and similar results were obtained in two other independent experiments. The reaction took place in citrate–phosphate buffer (pH 4.5) on a shaker at 180 rpm and 40 °C. The dosage of each enzyme used was 0.05 U/mg raw flour. a Hydrolysis of raw corn flour at 50, 100, and 150 g/L. b Hydrolysis of raw cassava flour at 50, 100, and 150 g/L