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 Appearance: White to light yellow to brown powder Activity: 4U/mg pH: 4.5-5.0 Loss on Drying: 8% Storage and Stability: Lyophilized powder may be stored at 4C. Stable for 12 months after receipt at 4C.
Molecular Weight:
135000
CAS Number:
[9001-22-3]
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