Native Sweet almond β-Glucosidase
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|Cat#||Abbr||Alias||Similar||Source||Description||Applications||Appearance||Form||Enzyme Commission Number||Activity||CAS No.||Contaminants||Molecular Weight||Isoelectric point||pH Stability||Michaelis Constant||Structure||Optimum pH||Optimum temperature||Thermal stability||Stability||Stabilizers||Synonyms|
|DIA-195||β-Glucosidase (Sweet almond)||elaterase||β-Glucosidase||Sweet almond||Beta-glucosidase is a glucosidase enzyme that acts upon β1->4 bonds linking two glucose or glucose-substituted molecules (i.e., the disaccharide cellobiose). It is one of the cellulases, enzymes involved in the decomposition of cellulose and related polysaccharides; more specifically, an exocellulase with specificity for a variety of beta-D-glycoside substrates. It catalyzes the hydrolysis of terminal non-reducing residues in beta-D-glucosides with release of glucose.||This enzyme is useful for structural investigations of carbohydrates and for the enzymatic determination of α-amylase when coupled with α-glucosidase in clinical analysis.||Light yellow amorphous powder, lyophilized||Freeze dried powder||EC 188.8.131.52||10U/mg-solid or more (containing approx. 50% of BSA)||9001-22-3||α-Amylase < 5.0×10⁻⁴%||approx. 110 kDa||7.3||pH 6.0-9.0 (25°C, 64hr)||2.8×10⁻³M (p-Nitrophenyl-ß-D-glucopyranoside), 3.3×10⁻³M (2,4-Dichlorophenyl-ß-D-glucopyranoside)||2 subunits per mol of enzyme||5.5||50-55°C||below 50°C (pH 7.3, 1hr)||Stable at-20°C for at least 6 months (A decrease in activity of ca. 10% may occur at 5°C within 6 months)||Bovine serum albumin (BSA), glutathione (reduced)||EC 184.108.40.206; gentiobiase; cellobiase; emulsin; elaterase; aryl-beta-glucosidase; beta-D-glucosidase; beta-glucoside glucohydrolase; arbutinase; amygdalinase; p-nitrophenyl beta-glucosidase; primeverosidase; amygdalase; linamarase; salicilinase; beta-1,6-glucosidase.||