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Journal ArticleOPEN ACCESS

Starch in Fungi

  • McCracken D
Plant Physiology (1974) 54(3) 414-415
DOI: 10.1104/pp.54.3.414
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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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APA

McCracken, D. A. (1974). Starch in Fungi. Plant Physiology, 54(3), 414–415. https://doi.org/10.1104/pp.54.3.414

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