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Native Sweet almond β-Glucosidase

Cat No.
DIA-195
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.
Abbr
β-Glucosidase (Sweet almond)
Alias
elaterase
Source
Sweet almond
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
GradeⅡ 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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