G3059
β-Glucosidase, Almond
Size
£698.00
- SKU:
- G3059
- Molecular Weight:
- 66.5117
- Storage Conditions:
- 4°C
- Supplier:
- United States Biological
- CAS Number:
- 9001-22-3
- Format:
- Supplied as a light yellow to yellow tan powder.
- Extra Details:
- Catalyzes the hydrolysis of glucosides. Emulsin originally was the term applied to the extract of sweet almonds. It remains as the historical prototype of β-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 37ºC, 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 37°C 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 4°C. Stable for 12 months at 4°C. Reconstitute with sterile ddH2O. Store at 4°C. 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.
- Shipping Conditions:
- Blue Ice