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.
G4511
β-Glucosidase from almonds
lyophilized powder, 10-50 units/mg solid
Synonym(s):
β-D-Glucoside glucohydrolase
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form
lyophilized powder
Quality Level
specific activity
10-50 units/mg solid
mol wt
50-75 kDa
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
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sustainability
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impurities
salt, essentially free
greener alternative category
, Enabling
storage temp.
2-8°C
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General description
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]
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Application
β-Glucosidase from almonds has been used:
- in enzyme inhibition studies by 1,5-dideoxy-1,5-imino-d-xylitol(DIX) derivates[2]
- as a control in for comparison of soybean isofavone glycosides degradation by β-Glucosidase from Talaromyce leycettanus[3]
- as a medium component during saccharification and fermentation of yeast[4]
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.
Biochem/physiol Actions
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.[5]
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.
Unit Definition
One unit will liberate 1.0 μmole of glucose from salicin per min at pH 5.0 at 37 °C.
Preparation Note
Chromatographically purified
inhibitor
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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