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Amylolytic activity of Byssochlamys fulva
Author(s) -
Hang Y.D.,
Woodams E.E.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00808.x
Subject(s) - amylopectin , enzyme assay , food science , enzyme , size exclusion chromatography , chemistry , biology , botany , biochemistry , starch , amylose
Byssochlamys fulva was found to produce a glucoamylase (EC 3.2.1.3) that exhibited its maximal activity at 50°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.