Beta-Glucosidase, from Sweet Almonds

Beta-Glucosidase, from Sweet Almonds

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SKU: E012

β-Glucosidase is an enzyme that catalyzes the hydrolysis of the glycosidic bonds to terminal non-reducing residues in beta-D-glucosides and oligosaccharides, with release of glucose. It belongs to the family of the glycoside hydrolases. This enzyme was first extracted from sweet almonds and was formerly known as Emulsin. It is found in many seeds, and it also occurs in yeasts, molds, and bacteria. It is a relatively stable enzyme retaining its catalytic activity over a large range of pH (2.0-9.5). 

  • Source: Sweet almonds.
  • Physical form: Lyophilized powder
  • Activity: 10-30 U/mg protein
  • EC No.
  • Storage: -20 °C 
Unit Definition 

One unit catalyzes the formation of one micromole of p-Nitrophenol per minute at 37°C at pH 5.0. 

Unless otherwise indicated, the products listed herein are for research or manufacturing use only. They are not to be used for diagnosis, for administration to humans or for drug purposes.