Characteristics of the Amylase and its Related Enzymes Produced by Ectomycorrhizal Fungus Tricholoma matsutake
Mycobiology
;
: 183-189, 2001.
Article
in English
| WPRIM
| ID: wpr-729282
ABSTRACT
Extracellular amylase properties were examined with the mycelium of Tricholoma matsutake isolated from ectomycorrhizal roots of Pinus densiflora. The molecular weights of alpha-amylase and glucoamylase were estimated as 34.2 kD and 11.5 kD, respectively, after eluted through Superdex 75 column. The optimum pH of the purified enzyme was found in a range of pH 5.0~6.0, with a peak at pH 5.0. The activities of these enzymes were stable from 4degrees C to 30degrees C. The alpha-amylase of T. matsutake readily hydrolyzed soluble starch and amylose-B, while it weakly hydrolyzed glycogen, dextrin, amylose and amylose-A. The main products of hydrolysis were confirmed to be glucose, maltose and maltotriose on the basis of the similarities in the thin layer chromatographic mobility.
Full text:
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Index:
WPRIM (Western Pacific)
Main subject:
Starch
/
Glucan 1,4-alpha-Glucosidase
/
Mycelium
/
Pinus
/
Alpha-Amylases
/
Tricholoma
/
Fungi
/
Glucose
/
Glycogen
/
Amylases
Language:
English
Journal:
Mycobiology
Year:
2001
Type:
Article
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