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. 1974 Sep;54(3):414–415. doi: 10.1104/pp.54.3.414

Starch in Fungi

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

Derek A McCracken a
PMCID: PMC367424  PMID: 16658901

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).

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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