Starch in Fungi: III. Isolation and Properties of an Amylose-precipitating Factor from Lentinellus Ursinus Fruit Bodies.
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).
McCracken
D A
DA
Department of Biological Sciences, Illinois State University, Normal, Illinois 61761.