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You are here:Home » Molecular Biology » MB-Enzymes » -Glucosidase, Almond

-Glucosidase, Almond

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Specifications

Catalyzes the hydrolysis of glucosides. Emulsin originally was the term applied to the extract of sweet almonds. It remains as the historical prototype of -glucosidase. Many other sources of the enzyme have been described.
Catalog #G3059
Emulsin also shows significant D-galactosidase activity and there is some question as to whether or not it is one enzyme with two activities, because non-parallel response to inhibitors points to two separate enzymes. D-mannosidase has also been reported in almond emulsin.
SourceAlmonds
FormSupplied as a light yellow to yellow tan powder.
SolubilityColorless to light yellow, clear to slightly hazy in water.
Solubility Concentration1.90-2.10mg/ml
Activity 2.0u/mg
Unit Definition1 unit releases 1 µmole of glucose per minute from salicin at 37ºC, pH 5.0
Assay MethodSalicin is hydrolyzed by b-glucosidase to yield saligenen and b-D-glucose. The rate of formation of glucose is measured in a hexokinase/glucose-6-phosphate dehydrogenase system. One unit releases one micromole of glucose per minute at 37°C and pH 5.0 under the specified conditions.
Specificityb-glucosides and b-galactosides are reportedly substrates for the enzyme.
InhibitorsHgCl2, other heavy metal ions, sulfhydryl-binding compounds and polyols.
Storage and StabilityLyophilized powder may be stored at 4°C. Stable for 12 months at 4°C. Reconstitute with sterile ddH2O. Store at 4°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
CAS Number9001-22-3
Molecular Weight66.5,117kD
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.
Alternate namesb-D-Glucosidase, Almond, b-D-Glucoside glycohydrolase (EC 3.2.1.21)


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