GLUCOSE ISOMERASE from STREPTOMYCES OLIVACEUS
Prepared at the 28th JECFA (1984), published in FNP 31/2 (1984) and in FNP 52 (1992). An ADI ‘acceptable’ was established at the 29th JECFA (1985).
SYNONYMS Xylose isomerase
SOURCES Produced by the controlled fermentation of Streptomyces olivaceus
Active principles Xylose isomerase (glucose isomerase)
Systematic names and numbers
D-Xylose ketol-isomerase (EC 5.3.1.5)
Reactions catalyzed D-Xylose and D-glucose are converted to D-xylulose and D-fructose, respectively
DESCRIPTION Off-white to brown granules (immobilized preparation) or liquids, insoluble in water (granules), ethanol, chloroform and ether
The immobilized preparations are rendered insoluble in water by treatment with gelatine (carrier) and glutaraldehyde (immobilization agent).
FUNCTIONAL USES Enzyme preparation
Used in the preparation of high fructose corn syrup and other fructose starch syrups.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
