AMYLOLYTIC ACTIVITY OF BYSSOCHLAMYS FULVA

被引：2
|
作者：
HANG, YD
WOODAMS, EE
机构：
[1] Department of Food Science and Technology, Cornell University, Geneva, New York
来源：
LETTERS IN APPLIED MICROBIOLOGY | 1994年 / 18卷 / 02期
关键词：
D O I：
10.1111/j.1472-765X.1994.tb00808.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Byssochlamys fulva was found to produce a glucoamylase (EC 3.2.1.3) that exhibited its maximal activity at 50 degrees C and had a broad optimum pH range of 4.0-5.2. The K-m and V-max values of the crude enzyme for amylopectin were 0.15% and 17.9 mg glucose l(-1) min(-1), respectively. The molecular weight of the enzyme as estimated by the gel-filtration method was 34 kDa.
引用
收藏
页码：77 / 78
页数：2
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