Mycobiology.
2001 Dec;29(4):183-189.
Characteristics of the Amylase and its Related Enzymes Produced by Ectomycorrhizal Fungus Tricholoma matsutake
- Affiliations
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- 1Laboratory of Food Microbiology, Facility of Agriculture, Kin-Ki University 3327-204 Nakamachi, Nara 631-8505, Japan. hmount@lycos.co.kr
- 2Division of Wood Chemistry & Microbiology, Korea Forest Research Institute, 207 Chongryangri-2-dong, Dongdaemun-gu, Seoul 130-712, Korea.
- 3Department of Forestry, Kyungpook University, Daegu 702-701, Korea.
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.
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