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G4511

β-Glucosidase from almonds

greener alternative

lyophilized powder, 10-50 units/mg solid

Synonyma:

β-D-Glucoside glucohydrolase

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Vám/Skladová položkaDostupnostCena
100 units
Obraťte se na zákaznický servis a vyžádejte si informaci o dostupnosti.
4 980,00 Kč
250 units
Obraťte se na zákaznický servis a vyžádejte si informaci o dostupnosti.
9 800,00 Kč
1000 units
Obraťte se na zákaznický servis a vyžádejte si informaci o dostupnosti.
32 500,00 Kč
27 625,00 Kč

O této položce

Číslo CAS:
UNSPSC Code:
12352204
NACRES:
NA.54
EC Number:
232-589-7
MDL number:
Číslo EC:
Specific activity:
10-50 units/mg solid

4 980,00 Kč


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form

lyophilized powder

Quality Segment

specific activity

10-50 units/mg solid

mol wt

50-75 kDa

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

impurities

salt, essentially free

greener alternative category

storage temp.

2-8°C

General description

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in cellulosic ethanol research. For more information see the article in biofiles.
β-Glucosidase from almonds belongs to the family 1 of the glycoside hydrolases. Almonds contain prunasin hydrolases (PH) and amygdalin hydrolase. Nine types of PHs are associated with almonds. PHs have signal peptide sequence and correspond to molecular weight in the range 50 to 75 kDa.[1] PHs also have ITENG, NEP and INKKGIEYY motifs conserved and have N-glycosylation sites.[1]

Application

β-glucosidase is also used in the synthesis of glucosides and fucosides with various potential applications in pharmaceutical, cosmetic and detergent industries, hydrolytic removal of aglycone moiety from flavonoid and isoflavonoid glycosides, flavor enhancement of fruit juices and wine, and biosynthesis of oligosaccharides.
β-Glucosidase from almonds has been used:
  • in enzyme inhibition studies by 1,5-dideoxy-1,5-imino-d-xylitol(DIX) derivates
  • as a control in for comparison of soybean isofavone glycosides degradation by β-Glucosidase from Talaromyce leycettanus
  • as a medium component during saccharification and fermentation of yeast

Biochem/physiol Actions

βglucosidase is involved in the hydrolysis of β-glycosidic bonds connecting carbohydrate residues in β-D-glycosides. They convert cellobiose and cellooligosaccharides produced by the endo and exoglucanases to glucose.
Prunasin hydrolase (PH) is a β-glucosidase that degrades prunasin to mandelonitrile and glucose. Amygdalin hydrolase hydrolyzes amygdalin to prunasin and glucose.[1] β-Glucosidase is mesostable and is sensitive to temperature at 60 °C and above. It is highly sensitive to high pressure.

Preparation Note

Chromatographically purified

Other Notes

One unit will liberate 1.0 μmole of glucose from salicin per min at pH 5.0 at 37 °C.

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Tato položka
49290G0535G0395
specific activity

10-50 units/mg solid

specific activity

≥4 U/mg

specific activity

-

specific activity

≥2 units/mg solid

form

lyophilized powder

form

powder

form

buffered aqueous glycerol solution

form

lyophilized powder

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

mol wt

50-75 kDa

mol wt

Mr ~135000

mol wt

-

mol wt

135 kDa

Quality Level

200

Quality Level

100

Quality Level

200

Quality Level

300

impurities

salt, essentially free

impurities

-

impurities

-

impurities

salt, essentially free


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pictograms

Health hazard

signalword

Danger

hcodes

Hazard Classifications

Resp. Sens. 1

Skladovací třída

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves



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Questions

  1. What is the recommended method for storing stock solutions of item G4511, β-Glucosidase from almonds?

    1 answer
    1. The β-Glucosidase from almonds should be stored in a solvent at -80°C for up to 6 months, or at -20°C for up to 1 month.

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