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KMID : 0380619780100040380
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 4 p.380 ~ p.386
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Studies on the Microbial Glucose Isomerase
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Abstract
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Enzymatic characteristics of glucose isomerase from Streptomyces spp. K-14 were studied. The optimum pH and temperature of the enzyme reaction are pH 7.5∼8.0 and 70°∼75℃, respectively, in the presence of 5 mM MgSO₄·7H₂O and 2 mM CoCl₂·6H₂O. The enzyme activity was activated by both Mg^(++) and Co^(++) Mg^(++) is required for the initial activation of the isomerization reaction, whereas Co^(++) was essential for the increased stability of the enzyme protein. Glucose concentration up to 60% did not affect the reaction velocity as well as the equilibrium conversion of the enzyme.
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