Barber et al Nature Protocols Source Data - Figure 5.xlsx

<strong>Figure 5</strong>: Increasing product formation with increased enzyme or substrate concentrations. The different sheets show results from using maltoheptaose in the α-amylase assay or sucrose, maltose and isomaltose as the substrate in each α-glucosidase assay. Data represent mean ± SD from a batch of samples of n = 3, with duplicate injections per sample, with R2 &gt; 0.9 for 0.280 U α-amylase and R2 &gt; 0.98 for all α-glucosidases.

**图5**：酶或底物浓度升高时产物生成量随之增加。不同子图分别展示：α-淀粉酶测定采用麦芽七糖（maltoheptaose）作为底物，α-葡萄糖苷酶测定则分别以蔗糖、麦芽糖、异麦芽糖为底物的实验结果。数据为3组平行样品的平均值±标准差，每份样品进行两次重复进样；其中0.280 U α-淀粉酶组的决定系数R²>0.9，所有α-葡萄糖苷酶组的R²均>0.98。