Summary
Xylose reductase from the xylose-fermenting yeastPichia stipitis was purified to electrophoretic homogeneity via ion-exchange, gel and affinity chromatography. At physiological pH values the thermodynamic equilibrium constant was determined to be 0.575x1010 (l·mol-1). Product inhibiton studies are reported which clearly show that the kinetic mechanism of the xylose reductase is ordered-bi-bi with isomerisation of a stable enzyme form.
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Rizzi, M., Erlemann, P., Bui-Thanh, NA. et al. Xylose fermentation by yeasts. Appl Microbiol Biotechnol 29, 148–154 (1988). https://doi.org/10.1007/BF00939299
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DOI: https://doi.org/10.1007/BF00939299