|Molecular Biology||Storage: 4°CShipping: Blue Ice|
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.
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.
Supplied as a light yellow to yellow tan powder.
Colorless to light yellow, clear to slightly hazy in water.
1 unit releases 1 µmole of glucose per minute from salicin at 37ºC, pH 5.0
Salicin 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.
b-glucosides and b-galactosides are reportedly substrates for the enzyme.
HgCl2, other heavy metal ions, sulfhydryl-binding compounds and polyols.
Storage and Stability:
Lyophilized 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.
Important Note: This 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.