Affordable Access

Starch in Fungi: III. Isolation and Properties of an Amylose-precipitating Factor from Lentinellus Ursinus Fruit Bodies 1

Authors
  • Derek A. McCracken
Publication Date
Sep 01, 1974
Source
PMC
Keywords
Disciplines
  • Biology
License
Unknown

Abstract

A factor which precipitates amylose has been isolated from Lentinellus ursinus (Fr.) Kühner fruit bodies. This factor could be a protein or a polypeptide. Glucose, maltose, and amylopectin do not affect the binding of amylose. Amylose binding is unaffected by temperature (4 to 40 C) or pH (6 to 8.5).

Report this publication

Statistics

Seen <100 times