Table 3.
Specific activities of YdaE BL
| Substrate | Product | Sp acta (μmol·min−1) | Equilibrium ratiob (aldose:ketose %) |
|---|---|---|---|
| d-Mannose | d-Fructose | 41 ± 1.3 | 62:38 |
| d-Fructose | d-Mannose | 12 ± 1.4 | 70:29 |
| d-Glucose | d-Fructose | ND | |
| d-Xylose | d-Xylulose | ND | |
| d-Xylulose | d-Lyxose | 78 ± 2.8 | 75:25 |
| d-Lyxose | d-Xylulose | 54 ± 1.2 | 65:35 |
| l-Arabinose | l-Ribulose | ND | |
| l-Rhamnose | l-Rhamulose | ND |
a
Data are means and standard deviations of three separate experiments ND, not detected. The reaction was run in 50 mM Tris-Cl (pH 8.0) containing 10 mM sugar and 1 mM Mn2+ for 30 min by treatment with at 1 to 10 U YdaE BL.
b
Equilibrium ratios were determined in 50 mM Tris-Cl (pH 8.0) containing 10 mM sugar, 10 U·ml−1 YdaE BL, and 1 mM Mn2+ at 40oC when an equilibrium between aldose and ketose was reached.