Starch in Fungi: III. Isolation and Properties of an Amylose-precipitating Factor from Lentinellus Ursinus Fruit Bodies.
نویسنده
چکیده
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).
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عنوان ژورنال:
- Plant physiology
دوره 54 3 شماره
صفحات -
تاریخ انتشار 1974