Characteristics of the Amylase and its Related Enzymes Produced by Ectomycorrhizal Fungus Tricholoma matsutake
Mycobiology
;
: 183-189, 2001.
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Amido
/
Glucana 1,4-alfa-Glucosidase
/
Micélio
/
Pinus
/
Alfa-Amilases
/
Tricholoma
/
Fungos
/
Glucose
/
Glicogênio
/
Amilases
Idioma:
Inglês
Revista:
Mycobiology
Ano de publicação:
2001
Tipo de documento:
Artigo
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