Amylolytic activity of Byssochlamys fulva |
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| Authors: | YD Hang EE Woodams |
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| Institution: | Department of Food Science and Technology, Cornell University, Geneva, New York, USA |
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| Abstract: | 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 Km and Vmax 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. |
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