Glucose Isomerase Actinoplanes

Glucose Isomerase (Actinoplanes missouriensis, Bacillus coagu-lans, Streptomyces olivaceus, Streptomyces olivochromogenes,... 

Glassy Sodium Polyphosphates, 55 a-D-Glucopyranosyl-1,4-D-glucitol, 33 Glucose Isomerase (Actinoplanes missouriensis, Bacillus coagulans, Streptomyces olivaceus, Streptomyces olivochromogenes, Microbacteruim arborescens, Streptomyces... 

Glucose Isomerase isomerase (1) Actinoplanes missouriensis (2) Bacillus coagulans (3) Streptomyces olivaceus (4) Streptomyces d-xylose ketoisomerase 5.3.1.5... 

The application test of protein-engineered, thermostable glucose isomerase. The activity of immobilized enzyme is plotted as a function of time. The stability at 70 °C indicates how the enzymes will behave under industrial conditions. The variant Lys253Arg oi Actinoplanes missouriensis glucose isomerase has been shown to have (also under industrial conditions) a doubled half-life... 

This is an enzyme that catalyzes the conversion of glncose into fructose and, therefore, the key for the production of fructose-containing syrups. Glucose isomerase is produced intracellularly by certain species of microorganisms. Most commercial types are obtained from Actinoplanes and Streptomyces (Hobbs 2003). Glucose isomerase is used almost eutirely in immobilized form. The enzyme is usually attached to an insoluble support, such as diethylaminoethyl (DEAL), cellulose, or alumina, via adsorption. In most conunercial applications, the inunotriUzed enzyme... 

It is run with immobilized enzymes in continuous flow. Isomerase enzymes are produced by the microorganisms Streptomyces, Actinoplanes, Arthro-bacter. Bacillus coagulans and Aerobacter levani-cum. After isolation and concentration, the enzyme is fixed physically in high concentration on porous silicate material of well-defined particle size and pore structure. The reaction conditions with - glucose syrups of 30-40% d.b. and 94-96% dextrose purity are 45-65 °C, pH 6-8.5. The technical reaction product contains 42% fructose in equilibrium. The process of enzymatic i. of glucose has opened a broad field of fructose utilization to replace - sucrose in food utilization but, moreover for fructose chemistry in nonfood utilization. 

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