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Plant Physiology 54:414-415 (1974)
© 1974 American Society of Plant Biologists

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Starch in Fungi

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

Derek A. McCracken

a Department of Biological Sciences, Illinois State University, Normal, Illinois 61761

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).

1 This research was supported by grants from the Illinois Academy of Science and Illinois State University Faculty Research Grant Program.






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Copyright © 1974 by the American Society of Plant Biologists