G4511
β-Glucosidase from almonds
lyophilized powder, 10-50 units/mg solid
Synonim(y):
β-D-Glucoside glucohydrolase
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About This Item
Polecane produkty
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lyophilized powder
Poziom jakości
aktywność właściwa
10-50 units/mg solid
masa cząsteczkowa
50-75 kDa
charakterystyka ekologicznej alternatywy
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
zanieczyszczenia
salt, essentially free
kategoria ekologicznej alternatywy
, Enabling
temp. przechowywania
2-8°C
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Opis ogólny
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.
Zastosowanie
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.
Działania biochem./fizjol.
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.
Definicja jednostki
One unit will liberate 1.0 μmole of glucose from salicin per min at pH 5.0 at 37 °C.
Uwaga dotycząca przygotowania
Chromatographically purified
This page may contain text that has been machine translated.
inhibitor
Hasło ostrzegawcze
Danger
Zwroty wskazujące rodzaj zagrożenia
Zwroty wskazujące środki ostrożności
Klasyfikacja zagrożeń
Resp. Sens. 1
Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 1
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
Środki ochrony indywidualnej
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Certyfikaty analizy (CoA)
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Produkty
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