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A novel acid-stable α-amylase from A. niger CBS513.88, AmyE, was purified, characterized, and the molecular mechanism of its acid denaturation was comprehensively analyzed in this study. AmyE exhibited maximal activity at pH 4.2–4.6 and was stable within pH 4.0-5.0. Its optimal temperature was 40 °C and it was stable up to 50 °C. AmyE showed broad substrate specificity, and the main hydrolysis products...
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