5.3.1.5: xylose isomerase
This is an abbreviated version!
For detailed information about xylose isomerase, go to the full flat file.
Word Map on EC 5.3.1.5
-
5.3.1.5
-
isomerization
-
biomass
-
d-glucose
-
xylitol
-
xylulokinase
-
pentose
-
lignocellulosic
-
isomerases
-
syrup
-
corn
-
gi
-
d-fructose
-
rubiginosus
-
bioethanol
-
piromyces
-
arthrobacter
-
l-arabinose
-
synthesis
-
actinoplanes
-
high-fructose
-
xylose-fermenting
-
transaldolase
-
saccharification
-
thermoanaerobacter
-
co-fermentation
-
hemicellulosic
-
thermoanaerobacterium
-
neapolitana
-
stipitis
-
energy production
-
orpinomyces
-
thermosulfurogenes
-
xylose-utilizing
-
diauxic
-
food industry
-
nutrition
-
biotechnology
-
degradation
- 5.3.1.5
-
isomerization
- biomass
- d-glucose
- xylitol
- xylulokinase
- pentose
-
lignocellulosic
- isomerases
- syrup
- corn
- gi
- d-fructose
- rubiginosus
-
bioethanol
- piromyces
- arthrobacter
- l-arabinose
- synthesis
- actinoplanes
-
high-fructose
-
xylose-fermenting
- transaldolase
-
saccharification
- thermoanaerobacter
-
co-fermentation
-
hemicellulosic
- thermoanaerobacterium
- neapolitana
- stipitis
- energy production
- orpinomyces
- thermosulfurogenes
-
xylose-utilizing
-
diauxic
- food industry
- nutrition
- biotechnology
- degradation
Reaction
Synonyms
D-XI, D-xylose aldose-ketose-isomerase, D-xylose isomerase, D-Xylose ketoisomerase, D-xylose ketol isomerase, D-xylose ketol-isomerase, D-xylose: ketol-isomerase, D-xylulose keto-isomerase, glucose isomerase, glucose/xylose isomerase, GXI, Isomerase, xylose, Maxazyme, Optisweet, SDXyI, Spezyme, Sweetase, Sweetzyme, Sweetzyme Q, Swetase, T80 xylose isomerase, TcaXI, TNXI, TthXI, XI, XYLA, XylC, xylose (glucose) isomerase, xylose isomerase
ECTree
Advanced search results
Organic Solvent Stability
Organic Solvent Stability on EC 5.3.1.5 - xylose isomerase
Please wait a moment until all data is loaded. This message will disappear when all data is loaded.
Acetone
-
70-80% of cross-linked crystalline xylose isomerase activity is left after incubation for 24 h at 50°C in buffer solutions (pH 7.2) containing 10-90% acetone. Soluble xylose isomerase is considerably less stable in acetone-containing solutions. The addition of acetone enhances the production of fructose from glucose by enhancing the reaction rate and shifting the equilibrium toward fructose. However, xylose isomerase must be in the form of cross-linked crystals for maximal activity and stability
Ethanol
-
in buffer containing 50% ethanol only 2% of the initial cross-linked crystalline xylose isomerase activity is retained after 24 h at 50°C. Soluble xylose isomerase is considerably less stable in ethanol-containing solutions
Methanol
-
cross-linked crystalline xylose isomerase is inactivated in 24 h at 50°C even more in maleate buffer containing 50% methanol
Pyridine
-
cross-linked crystalline xylose isomerase is inactivated in 24 h at 50°C even more in maleate buffer containing 10% pyridine