Native Sweet almond β-Glucosidase
| Cat# | DIA-195 |
| Abbr | β-Glucosidase (Sweet almond) |
| Alias | elaterase |
| Source | Sweet almond |
| Description | 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. |
| Applications | 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. |
| Appearance | Light yellow amorphous powder, lyophilized |
| Form | Freeze dried powder |
| Enzyme Commission Number | EC 3.2.1.21 |
| Activity | 10U/mg-solid or more (containing approx. 50% of BSA) |
| CAS No. | 9001-22-3 |
| Contaminants | α-Amylase < 5.0×10⁻⁴% |
| Molecular Weight | approx. 110 kDa |
| Isoelectric point | 7.3 |
| pH Stability | pH 6.0-9.0 (25°C, 64hr) |
| Michaelis Constant | 2.8×10⁻³M (p-Nitrophenyl-ß-D-glucopyranoside), 3.3×10⁻³M (2,4-Dichlorophenyl-ß-D-glucopyranoside) |
| Structure | 2 subunits per mol of enzyme |
| Optimum pH | 5.5 |
| Optimum temperature | 50-55°C |
| Thermal stability | below 50°C (pH 7.3, 1hr) |
| Stability | Stable at-20°C for at least 6 months (A decrease in activity of ca. 10% may occur at 5°C within 6 months) |
| Stabilizers | Bovine serum albumin (BSA), glutathione (reduced) |
| Synonyms | EC 3.2.1.21; 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. |
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