Ethanol proved to be better than acetone for amylase fractionation from the culture filtrate of Lentinus edodes. The total yield amounted to 84% and 77% of the initial activity in the case of ethanol and acetone, respectively. Two alcohol precipitates were fractionated at 25-50% and at 50-85% alcohol concentration. The optimum activities for the first and the second alcohol precipitates were attained at pH 6·6 and 7·1, respectively and the optimum temperatures were 40°C and 35°C, respectively. The preparations were completely inactivated when heated at 70°C for 20 min and at 60°C for 25 min, respectively. Sixteen amino acids were identified in Lentinus edodes mycelium propagated on a modified malt sprouts extract medium. All the essential amino acids were detected and determined except methionine which was not identified. The amino acids, in descending order, were leucine + isoleucine > phenylalanine > lysine > tyrosine > tryptophan > cysteine > valine. © 1979.
El-Zalaki, M. E., & Hamza, M. A. (1979). Properties of Lentinus edodes amylases and amino acid content of the mycelium. Food Chemistry, 4(4), 293–302. https://doi.org/10.1016/0308-8146(79)90017-7