Description

• General description: β-Glucosidase from almonds belongs to the family 1 of the glycoside hydrolases. Almonds contain prunasin hydrolases (PH) and amygdalin hydrolase. Nine types of PHs are associated with almonds. PHs have signal peptide sequence and correspond to molecular weight in the range 50 to 75 kDa.[1] PHs also have ITENG, NEP and INKKGIEYY motifs conserved and have N-glycosylation sites.[1]
• Application: β-Glucosidase from almonds has been used: in enzyme inhibition studies by 1,5-dideoxy-1,5-imino-d-xylitol(DIX) derivates[2]as a control in for comparison of soybean isofavone glycosides degradation by β-Glucosidase from Talaromyce leycettanus[3]as a medium component during saccharification and fermentation of yeast[4]
• Biochem/physiol Actions: Prunasin hydrolase (PH) is a β-glucosidase that degrades prunasin to mandelonitrile and glucose. Amygdalin hydrolase hydrolyzes amygdalin to prunasin and glucose.[1] β-Glucosidase is mesostable and is sensitive to temperature at 60 °C and above. It is highly sensitive to high pressure.[5]
• Unit Definition: One unit will liberate 1.0 μmole of glucose from salicin per min at pH 5.0 at 37 °C.
• Preparation Note: Chromatographically purified