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Phosphoglucose isomerase
(Saccharomyces cerevisiae)

Product code: E-PGISC-5KU



5,000 Units

Prices exclude VAT

This product has been discontinued

Content: 5,000 Units or 50,000 Units
Shipping Temperature: Ambient
Storage Temperature: 2-8oC
Formulation: In 3.2 M ammonium sulphate
Physical Form: Suspension
Stability: > 4 years at 4oC
Enzyme Activity: Isomerase
EC Number:
CAS Number: 9001-41-6
Synonyms: glucose-6-phosphate isomerise; D-glucose-6-phosphate aldose-ketose-isomerase
Source: Saccharomyces cerevisiae
Molecular Weight: 62,400
Concentration: E-PGISC-5KU: Supplied at ~ 1,000 U/mL.
E-PGISC-50KU: Supplied at ~ 5,000 U/mL.
Expression: Recombinant from Saccharomyces cerevisiae
Specificity: Catalyses the reaction:
D-Glucose 6-phosphate = D-fructose 6-phosphate
Specific Activity: ~ 350 U/mg of protein (25oC, pH 7.6 on fructose 6-phosphate); 
~ 570 U/mg of protein (40oC, pH 7.6 on fructose 6-phosphate)
Unit Definition: One unit of phosphoglucose isomerase activity is the amount of enzyme required to convert one µmole of D-fructose 6-phosphate to D-glucose 6-phosphate at pH 7.6.
Temperature Optima: 40oC
pH Optima: 7.6
Application examples: Applications for the measurement of D-fructose in carbohydrate research and in the food and feeds, fermentation, wine, beverage and dairy industries.

These products have been discontinued (read more).

High purity Phosphoglucose isomerase (Saccharomyces cerevisiae) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Here is a complete list of our analytical enzymes.

Data booklets for each pack size are located in the Documents tab.


Microbial diversity analysis and screening for novel xylanase enzymes from the sediment of the Lobios Hot Spring in Spain.

Knapik, K., Becerra, M. & González-Siso, M. I. (2019). Scientific Reports, 9(1), 1-12.

Here, we describe the metagenome composition of a microbial community in a hot spring sediment as well as a sequence-based and function-based screening of the metagenome for identification of novel xylanases. The sediment was collected from the Lobios Hot Spring located in the province of Ourense (Spain). Environmental DNA was extracted and sequenced using Illumina technology, and a total of 3.6 Gbp of clean paired reads was produced. A taxonomic classification that was obtained by comparison to the NCBI protein nr database revealed a dominance of Bacteria (93%), followed by Archaea (6%). The most abundant bacterial phylum was Acidobacteria (25%), while Thaumarchaeota (5%) was the main archaeal phylum. Reads were assembled into contigs. Open reading frames (ORFs) predicted on these contigs were searched by BLAST against the CAZy database to retrieve xylanase encoding ORFs. A metagenomic fosmid library of approximately 150,000 clones was constructed to identify functional genes encoding thermostable xylanase enzymes. Function-based screening revealed a novel xylanase-encoding gene (XynA3), which was successfully expressed in Ecoli BL21. The resulting protein (41 kDa), a member of glycoside hydrolase family 11 was purified and biochemically characterized. The highest activity was measured at 80°C and pH 6.5. The protein was extremely thermostable and showed 94% remaining activity after incubation at 60°C for 24 h and over 70% remaining activity after incubation at 70°C for 24 h. Xylanolytic activity of the XynA3 enzyme was stimulated in the presence of β-mercaptoethanol, dithiothreitol and Fe3+ ions. HPLC analysis showed that XynA3 hydrolyzes xylan forming xylobiose with lower proportion of xylotriose and xylose. Specific activity of the enzyme was 9080 U/mg for oat arabinoxylan and 5080 U/mg for beechwood xylan, respectively, without cellulase activity.

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Response to sulfur dioxide addition by two commercial saccharomyces cerevisiae strains.

Morgan, S. C., Haggerty, J. J., Johnston, B., Jiranek, V. & Durall, D. M. (2019). Fermentation, 5(3), 69.

Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

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Precautionary Statements : Not Applicable
Safety Data Sheet
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