Mycobiology  2001;29(4):183-189

Characteristics of the Amylase and its Related Enzymes Produced by Ectomycorrhizal Fungus Tricholoma matsutake.

Tae Chul HUR 1 ; Kang Hyun KA ; Sung Hyun JOO ; Takao TERASHITA

Affiliations

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Keywords

alpha-Amylase; Glucoamylase; Tricholoma matsutake

Country

Republic 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.