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G4511

Sigma-Aldrich

β-Glucosidase from almonds

greener alternative

lyophilized powder, 10-50 units/mg solid

Synonym(s):

β-D-Glucoside glucohydrolase

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About This Item

CAS Number:
9001-22-3
Enzyme Commission number:
3.2.1.21 (BRENDA, IUBMB)
EC Number:
232-589-7
MDL number:
MFCD00130628
UNSPSC Code:
12352204
NACRES:
NA.54

form

lyophilized powder

Quality Level

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

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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. 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.

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.

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

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H334

Hazard Classifications

Resp. Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Galaihalage K S Ananda et al.
Planta, 255(2), 51-51 (2022-01-28)
Australian native species of sorghum contain negligible amounts of dhurrin in their leaves and the cyanogenesis process is regulated differently under water-stress in comparison to domesticated sorghum species. Cyanogenesis in forage sorghum is a major concern in agriculture as the
Utilization of simultaneous saccharification and fermentation residues as feedstock for lipid accumulation in Rhodococcus opacus
Le RK, et al.
AMB Express, 7(1), 185-185 (2017)
Viviana C Rosati et al.
Frontiers in plant science, 10, 1458-1458 (2019-12-05)
Sorghum bicolor (L.) Moench produces the nitrogen-containing natural product dhurrin that provides chemical defense against herbivores and pathogens via the release of toxic hydrogen cyanide gas. Drought can increase dhurrin in shoot tissues to concentrations toxic to livestock. As dhurrin
The stability of almond beta-glucosidase during combined high pressure-thermal processing: a kinetic study
Terefe N, et al.
Applied Microbiology and Biotechnology, 97(7), 2917-2928 (2013)
Cai-Lin Kong et al.
Food research international (Ottawa, Ont.), 119, 177-186 (2019-03-20)
The dynamic pattern of volatiles during Pinot Noir winemaking in monsoon climate with yeast extracellular extract (EE) treatment was analyzed. EE from selected Pichia fermentans and Rhodotorula mucilaginosa strains, and almond β-glucosidase were added after 12-h alcohol fermentation, and the
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