G4511

β-Glucosidase from almonds

lyophilized powder, 10-50 units/mg solid

• Synonim(y): β-D-Glucoside glucohydrolase
• Numer CAS: 9001-22-3
• Numer EC enzymu: 3.2.1.21 (BRENDA, IUBMB)
• Numer WE: 232-589-7
• Numer MDL: MFCD00130628
• Kod UNSPSC: 12352204
• NACRES: NA.54

Właściwości

• Formularz: lyophilized powder
• Poziom jakości: 200
• 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

Opis

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

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS08
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H334
• Zwroty wskazujące środki ostrożności: P261 - P342 + P311
• 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