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In enzymology, a xylose isomerase (EC 5.3.1.5) is an enzyme that catalyzes the interconversion of D-xylose and D-xylulose.This enzyme belongs to the family of isomerases, specifically those intramolecular oxidoreductases interconverting aldoses and ketoses.
Xylose. D-Xylose is a five-carbon aldose (pentose, monosaccharide) that can be catabolized or metabolized into useful products by a variety of organisms.There are at least four different pathways for the catabolism of D-xylose: An oxido-reductase pathway is present in eukaryotic microorganisms.
Glucose isomerase (also known as xylose isomerase) catalyzes the conversion of D-xylose and D-glucose to D-xylulose and D-fructose. Like most sugar isomerases, glucose isomerase catalyzes the interconversion of aldoses and ketoses. [24] The conversion of glucose to fructose is a key component of high-fructose corn syrup production.
Xylose (cf. Ancient Greek: ξύλον, xylon, "wood") is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group .
It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch.
D-Xylulose 5-phosphate (D-xylulose-5-P) is an intermediate in the pentose phosphate pathway.It is a ketose sugar formed from ribulose-5-phosphate by ribulose-5-phosphate epimerase.
In addition, its application in bakery, confectionery, and dairy products further boosts its demand. The rising awareness of health benefits associated with D-Xylose, such as its low glycemic index, solidifies its leading position in the market. By application, the food and beverage industry is the dominant segment in the refine D-Xylose market.
"The Streptomyces rubiginosus xylose isomerase is misfolded when expressed in Saccharomyces cerevisiae". Enzyme and Microbial Technology. 32 (2): ...