Fig. 6

Hydrolysis of raw corn starch by AmyZ1 and the commercial glucoamylase. AmyZ1 (1 U/mg raw starch) was added to 30% raw corn starch slurries. After incubated at 30 °C for 4 h, the mixture was supplemented with the commercial glucoamylase (5 U/mg raw starch), and sequentially incubated at 55 °C for another 24 h. The commercial α-amylase from Bacillus licheniformis (BLA) was used as control. All the results were the average of triplicate experiments