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Literature summary extracted from

  • Khire, J.M.; Lachke, A.H.; Srinivasan, M.C.; Vartak, H.G.
    Characterization of the purified extracellular D-xylose isomerase devoid of D-glucose isomerase from Chainia sp. (1990), Appl. Biochem. Biotechnol., 23, 41-52.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
5.3.1.5 8-hydroxyquinoline above 5 mM Streptomyces sp.
5.3.1.5 Ca2+
-
 Streptomyces sp.
5.3.1.5 D-sorbitol competitive Streptomyces sp.
5.3.1.5 D-xylitol competitive Streptomyces sp.
5.3.1.5 EDTA above 5 mM Streptomyces sp.
5.3.1.5 PCMB above 5 mM Streptomyces sp.
5.3.1.5 Sn2+
-
 Streptomyces sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
5.3.1.5 7
-
 D-xylose
-
 Streptomyces sp.

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
5.3.1.5 extracellular
-
 Streptomyces sp.
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
5.3.1.5 Co2+ activates Streptomyces sp.
5.3.1.5 Mg2+ activates Streptomyces sp.
5.3.1.5 Mn2+ activates Streptomyces sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
5.3.1.5 70000 73000 gel filtration Streptomyces sp.

Organism

EC Number Organism UniProt Comment Textmining
5.3.1.5 Streptomyces sp.
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
5.3.1.5 no glycoprotein
-
 Streptomyces sp.

Purification (Commentary)

EC Number Purification (Comment) Organism
5.3.1.5
-
 Streptomyces sp.

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
5.3.1.5 1.39
-
-
 Streptomyces sp.

Storage Stability

EC Number Storage Stability Organism
5.3.1.5 -15°C, pH 7.5, 5 mM MgSO4, stable for at least 6 months, in absence of Mg2+ loss of activity within 3 weeks Streptomyces sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
5.3.1.5 D-Glucose no activity Streptomyces sp. D-Fructose
-
 ?
5.3.1.5 D-Ribose no activity Streptomyces sp. ?
-
 ?
5.3.1.5 D-Xylose
-
 Streptomyces sp. D-Xylulose
-
 ?
5.3.1.5 L-Arabinose no activity Streptomyces sp. ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
5.3.1.5 60
-
-
 Streptomyces sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
5.3.1.5 70
-
 10 min, stable up to Streptomyces sp.
5.3.1.5 80
-
 10 min, 80% loss of activity in absence of metal ions, 50% loss of activity in presence of 1 mM Mg2+, no loss of activity in presence of 1 mM Co2+ Streptomyces sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
5.3.1.5 9
-
-
 Streptomyces sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
5.3.1.5 7 10 pH 7: about 40% of maximal activity, pH 10: about 13.5% of maximal activity Streptomyces sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
5.3.1.5 8
-
 highest stability at, 60°C, 30 min Streptomyces sp.