Kinetic and Equilibrium Studies on D-Glucose-D-Fructose Isomerization Catalyzed by Glucose Isomerase from Streptomyces sp.
Kinetic and Equilibrium Studies on D-Glucose-D-Fructose Isomerization Catalyzed by Glucose Isomerase from Streptomyces sp.
复制标题
链霉菌葡萄糖异构酶催化 D-葡萄糖-D-果糖异构化的动力学和平衡研究。
DOI：
10.1271/bbb1961.31.309
复制
发表时间：
1967
期刊：
影响因子：
--
通讯作者：
Y. Takasaki
中科院分区：
文献类型：
--
作者：
Y. Takasaki
链霉菌葡萄糖异构酶催化D-葡萄糖和D-果糖异构化反应的平衡常数。在25°~70°C的温度范围内，用化学分析和动力学研究的方法得到了D-葡萄糖生成D-果糖的动力学参数。结果表明，D-葡萄糖生成D-果糖是一个吸热反应，反应热ΔH为+2220卡/摩尔。与同分异构体变化相关的标准自由能变ΔG和标准熵变ΔS分别为+180卡/摩尔和+6.8卡/度。摩尔温度分别为25℃。还总结了这些热力学参数在其他温度下的值。
The equilibrium constant of the isomerization reaction between d-glucose and d-fructose which is catalyzed by a. glucose isomerase from Streptomyces sp. was obtained by both methods of chemical analysis and of kinetic study over the temperature range of 25° to 70°C.It was found that the formation of d-fructose from d-glucose was an endothermic reaction with the heat of the reaction, ΔH, of +2220 cal/mole. The standard free energy change, ΔG, and the standard entropy change, ΔS, associated with the isomeric change were found to be +180 cal/mole and + 6.8 cal/deg. mole at 25°C, respectively. The values of these thermodynamic quantities at other temperature are also summarized.