Distribution, Purification, and Characterization of Trehalase from the Fruit Body of King Oyster Mushroom, Pleurotus eryngii

P(論文)
Trehalase activity in a homogenized preparation from the fruit body of king oyster mushroom (eryngii), Pleurotus eryngii was studied in detail. Distribution of trehalose and trehalase activity was higher in the cap (pileus) fraction than in the other positions such as stalk (stipe). The tretalase peak 1 was purified by the Sephacryl S-200 and Toyopearl HW-55 column chromatography. Electorophoretic analysis of trehalase gave values of molecular weight of 36~37kDa, and oligomeric forms and blycoprotein forms of trehalase were suggested by the band patterns of resulting gels. Optimum conditons of pH and temperature were determined to be pH5.0 and 30℃, respectively. Trehalase peak 1 showed higher reactivity to α-, α-trehalose, whereas peak 2 enzyme showed higher activity to β-,β-trehalose, methyl-β-glucoside, and cellobiose, indicating that this enzyme might have a substrate specificity such asβ-glucosidase.