5.3.1.14: L-rhamnose isomerase
This is an abbreviated version!
For detailed information about L-rhamnose isomerase, go to the full flat file.
Word Map on EC 5.3.1.14
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5.3.1.14
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l-rhamnulose
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d-allose
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isomerization
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d-psicose
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3-epimerase
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isomerases
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stutzeri
-
rhaas
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l-lyxose
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synthesis
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isomerized
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aldoses
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l-xylulose
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ketoses
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l-mannose
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l-tagatose
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caldicellulosiruptor
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l-ribose
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l-galactose
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epimerized
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industry
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food industry
- 5.3.1.14
- l-rhamnulose
- d-allose
-
isomerization
- d-psicose
-
3-epimerase
- isomerases
- stutzeri
-
rhaas
- l-lyxose
- synthesis
-
isomerized
- aldoses
- l-xylulose
- ketoses
- l-mannose
- l-tagatose
-
caldicellulosiruptor
- l-ribose
- l-galactose
-
epimerized
- industry
- food industry
Reaction
Synonyms
COB47_0655, Isomerase, L-rhamnose, L-rhamnose isomerase, L-rhamnose ketol-isomerase, L-RhI, L-RI, RhaA, RhaI, Rhamnose isomerase
ECTree
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pH Stability
pH Stability on EC 5.3.1.14 - L-rhamnose isomerase
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4 - 11
the enzyme is stable at pH values ranging from 4.0 to 11.0 with more than 80% remaining activity and retains more than 90% activity after a 6 h incubation at 80°C and pH 7.0-8.0. The enzyme activity is fully retained at pH 7-8, 32% remaining at pH 9.0, but becomes inactivated in the pH range from 4.0 to 6.0
727653
5 - 11
5 - 9
the enzyme is stable at pH values ranging from 5.0 to 9.0
715213
7 - 11
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4°C, 24 h, pH 7: about 30% loss of activity, pH 9: stable, pH 11: about 10% loss of activity, free enzyme
2633
8
the half-lives of the free and immobilized enzymes are 28 and 112 h at pH 8.0 and 75°C in the presence of 1 mM Mn2+
727230
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the enzyme remains stable after 24 h over a broad pH range from pH 5.0-11.0
714530