Fig. 3 | Scientific Reports

Fig. 3

From: Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

Fig. 3

Starch hydrolysis kinetics. Reducing sugars measured as maltose equivalents following incubations with three different concentrations of each enzyme (C1, C2 and C3) were converted into starch (conversion factor of 0.95). The result is expressed as the proportion of total starch (available at t0) hydrolysed over time. Each data point represents the mean ± SD of 13 laboratories for (a) saliva, and of 12 laboratories for (b) pancreatin, (c) α-amylase M and (d) α-amylase S.

Back to article page