Immobilized Glucose Isomerase enzyme
Glucose isomerase (G.I., E.C. 126.96.36.199), also known as xylose-isomerase, D-xylose isomerase, & D-xylose keto-isomerase, is an isomerase that isomerizes aldose, such as D-xylose, D-glucose, D-ribose to the corresponding ketone. The chemical name of this enzyme class is D-xylose aldose-ketose-isomerase enzyme. Glucose isomerase has a wide range of sources, including microorganisms, such as bacteria and fungi, as well as plants and animals. Isomerase converts D-glucose to D-fructose.
pH range with mixed substrate:- 7.5 to 8.0
temperature with mixed substrate:- 55 to 60⁰ C
Isomerase is used in the production of high fructose syrups from glucose syrups (which are them salves usually derived from maize or corn starch). The glucose isomerase is used on an extensive scale throughout the world in the production of high fructose syrups for the confectionery and soft drinks industries. Xylose isomerase is also used by bacteria in nature to use cellulose as food, and another focus on industries research purpose has been developing versions of xylose-isomerase that could be useful in the biofuel production.
The cost of production reduce of the enzyme is an essential factor in the evaluation of its suitability for the industrial application area. Many efforts have been made to make the most effective use of the fermentation parameters for the production of xylose isomerase with a view to developing economically feasible technology.
Production focused on three significant aspects:
- improvement of the yields of Glucose isomerase,
- optimization of the fermentation medium with particular reference to replacement of xylose by a cheaper substitute and elimination of the requirement for Co ions
- Immobilized form of the enzyme.