G4511

β-Glucosidase from almonds

lyophilized powder, 10-50 units/mg solid

• Synonyme(s) : β-D-Glucoside glucohydrolase
• Numéro CAS: 9001-22-3
• Numéro de classification (Commission des enzymes): 3.2.1.21 (BRENDA, IUBMB)
• Numéro CE : 232-589-7
• Numéro MDL: MFCD00130628
• Code UNSPSC : 12352204
• Nomenclature NACRES : NA.54

Propriétés

• Forme: lyophilized powder
• Niveau de qualité: 200
• Activité spécifique: 10-50 units/mg solid
• Poids mol.: 50-75 kDa
• Caractéristiques du produit alternatif plus écologique: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Impuretés: salt, essentially free
• Autre catégorie plus écologique: , Enabling
• Température de stockage: 2-8°C

Description

Description générale

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. PHs also have ITENG, NEP and INKKGIEYY motifs conserved and have N-glycosylation sites.

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.

Application

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

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.

Actions biochimiques/physiologiques

Prunasin hydrolase (PH) is a β-glucosidase that degrades prunasin to mandelonitrile and glucose. Amygdalin hydrolase hydrolyzes amygdalin to prunasin and glucose. β-Glucosidase is mesostable and is sensitive to temperature at 60 °C and above. It is highly sensitive to high pressure.

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.

Définition de l'unité

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

Notes préparatoires

Chromatographically purified

Informations sur la sécurité

• Pictogrammes: GHS08
• Mention d'avertissement: Danger
• Mentions de danger: H334
• Conseils de prudence: P261 - P342 + P311
• Classification des risques: Resp. Sens. 1
• Code de la classe de stockage: 11 - Combustible Solids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): Not applicable
• Point d'éclair (°C): Not applicable
• Équipement de protection individuelle: dust mask type N95 (US), Eyeshields, Faceshields, Gloves