Characteristics of the Amylase and its Related Enzymes Produced by Ectomycorrhizal Fungus Tricholoma matsutake.
- Author:
Tae Chul HUR
1
;
Kang Hyun KA
;
Sung Hyun JOO
;
Takao TERASHITA
Author Information
1. Laboratory of Food Microbiology, Facility of Agriculture, Kin-Ki University 3327-204 Nakamachi, Nara 631-8505, Japan. hmount@lycos.co.kr
- Publication Type:Original Article
- Keywords:
alpha-Amylase;
Glucoamylase;
Tricholoma matsutake
- MeSH:
alpha-Amylases;
Amylases*;
Amylose;
Fungi*;
Glucan 1,4-alpha-Glucosidase;
Glucose;
Glycogen;
Hydrogen-Ion Concentration;
Hydrolysis;
Maltose;
Molecular Weight;
Mycelium;
Pinus;
Starch;
Tricholoma*
- From:Mycobiology
2001;29(4):183-189
- CountryRepublic of Korea
- Language:English
-
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.
