Catalyzes the hydrolysis of glucosides. Emulsin originally was the term applied to the extract of sweet almonds. It remains as the historical prototype of beta-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. Source: Almonds CAS No: 9001-22-3 Form: Supplied as a light yellow to yellow tan powder. Solubility: Colorless to light yellow, clear to slightly hazy in water. Solubility Concentration: 1.90-2.10mg/ml Activity: 2.0u/mg Unit Definition: 1 unit releases 1 µmole of glucose per minute from salicin at 37C, pH 5.0 Assay Method: 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 37C and pH 5.0 under the specified conditions. Specificity: b-glucosides and b-galactosides are reportedly substrates for the enzyme. Inhibitors: HgCl2, other heavy metal ions, sulfhydryl-binding compounds and polyols. Storage and Stability: Lyophilized powder may be stored at 4C. Stable for 12 months at 4C. Reconstitute with sterile ddH2O. Store at 4C. 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.
Molecular Weight:
66.5117
Form:
Supplied as a light yellow to yellow tan powder.
CAS Number:
[9001-22-3]
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