Glucose isomerase from streptomyces rubiginosus | CAS No. 9055-00-9

Glucose isomerase from streptomyces rubiginosus

Basic Information

CAS Number

9055-00-9

Molecular Formula

C17H17ClN2O3S

Molecular Weight

364.85 g/mol

AD

Basic Physical Properties

C1CN(CCN1C(=O)C2=CC=CC=C2Cl)S(=O)(=O)C3=CC=CC=C3

InChI

1S/C17H17ClN2O3S/c18-16-9-5-4-8-15(16)17(21)19-10-12-20(13-11-19)24(22,23)14-6-2-1-3-7-14/h1-9H,10-13H2

InChIKey

WNQJZQMIEZWFIN-UHFFFAOYSA-N

LogP

2.486700000000001

Topological Polar Surface Area

57.690000000000005 Ų

Hydrogen Bond Donor/Acceptor

0 / 5

Complexity

535

Synonyms & References

English

  • Isomerase, glucose
  • Glucose isomerase
  • Glucose isomerase from streptomyces rubiginosus
  • (2-chlorophenyl)[4-(phenylsulfonyl)piperazin-1-yl]methanone
  • Oprea1_248066
  • Oprea1_582116
  • [4-(benzenesulfonyl)piperazin-1-yl]-(2-chlorophenyl)methanone
  • STK147352
  • ST45063596
  • 2-chlorophenyl 4-(phenylsulfonyl)piperazinyl ketone
  • 1-(BENZENESULFONYL)-4-(2-CHLOROBENZOYL)PIPERAZINE
  • 1-(benzenesulfonyl)-4-[(2-chlorophenyl)carbonyl]piperazine
  • AKOS000551424
  • WNQJZQMIEZWFIN-UHFFFAOYSA-N
  • SCHEMBL10722342
  • (2-CHLOROPHENYL)[4-(PHENYLSULFONYL)PIPERAZINO]METHANONE
  • Isomerase,glucose
  • 9055-00-9
  • CHEBI:230629
  • [4-(benzenesulonyl)piperazin-1-yl]-(2-chlorophenyl)methanone

FAQ

What are the physical and chemical properties of Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9)?

Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9) is a crystalline protein with a molecular weight of approximately 210 kDa. It has a specific activity of about 300 U/mg. The enzyme is highly soluble in water and exhibits high reactivity towards glucose, catalyzing its isomerization to fructose. It is stable at neutral to slightly acidic pH (pH 5.5-6.5) and has optimal activity between 40-50°C.

How is Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9) typically synthesized?

Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9) is typically synthesized through fermentation using the bacterium Streptomyces rubiginosus. The process involves culturing the microorganism in a suitable medium, followed by extraction, purification, and crystallization steps. Commonly used media include glucose and peptone, and the fermentation is usually conducted at 30-35°C with a pH of 6.5-7.0.

What industries use Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9)?

Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9) is widely used in the food and beverage industry for the production of high-fructose corn syrup (HFCS). It is also utilized in the pharmaceutical industry for the synthesis of various sugar derivatives and in the production of sweeteners. Additionally, it has applications in the brewing and wine-making industries for producing specialty sugars.

What precautions should be taken when handling Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9)?

When handling Glucose isomerase from Streptomyces rubiginosus (CAS: 9055-00-9), safety precautions should include the use of appropriate personal protective equipment (PPE) such as gloves, goggles, and a lab coat. Work should be conducted in a well-ventilated area or a fume hood. Spills should be cleaned up using absorbent materials, and the area should be properly decontaminated. Always refer to the Material Safety Data Sheet (MSDS) for specific handling and disposal instructions.

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