G4511

β-Glucosidase from almonds

lyophilized powder, 10-50 units/mg solid

• Synonim(y): β-D-Glucoside glucohydrolase
• Numer CAS: 9001-22-3
• UNSPSC Code: 12352204
• NACRES: NA.54
• EC Number: 232-589-7
• MDL number: MFCD00130628
• Numer WE: 3.2.1.21 (BRENDA, IUBMB)
• Specific activity: 10-50 units/mg solid

Właściwości

• form: lyophilized powder
• Quality Segment: 200
• 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: , Enabling
• storage temp.: 2-8°C

Opis

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. 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 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

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.

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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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS08
• Słowo ostrzegawcze: Danger
• Kody zagrożeń: H334
• Ostrzeżenia: P261 - P342 + P311
• Hazard Classifications: Resp. Sens. 1
• Klasa składowania: 11 - Combustible Solids
• Co się dzieje?: WGK 1
• Temperatura zapłonu (°F): Not applicable
• Temperatura zapłonu (°C): Not applicable
• PPE (środki ochrony indywidualnej): dust mask type N95 (US), Eyeshields, Faceshields, Gloves