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| 化学名: | β-グルコシダーゼ (アーモンド由来) | | 英語化学名: | BETA-GLUCOSIDASE | | 别名: | B-D-GLUCOSIDASE;BETA-D-GLUCOSIDASE;BETA-D-GLUCOSIDE GLUCOHYDROLASE;BETA-GLUCOSIDASE;B-GLUCOSIDASE;EC 3.2.1.21;β-Glucosidase lyophil.;Amygdalase
Emulsin
Synaptase | | CAS番号: | 9001-22-3 | | 分子式: | NULL | | 分子量: | 0 | | EINECS: | 232-589-7 | | カテゴリ情報: | Biochemistry;Enzyme;Glycohydrolase;Hydrolase | | Mol File: | Mol File | ![β-グルコシダーゼ (アーモンド由来)]() |
| | β-グルコシダーゼ (アーモンド由来) Usage And Synthesis |
| 外観 | 凍結乾燥粉末(硫酸アンモニウム不含) | | 溶解性 | 水に溶けやすい。 | | 解説 | エムルシン，普通はアーモンドやアンズの種子の胚乳中に含まれる数種の配糖体分解酵素の混合物をいう。種々のグリコシダーゼを含むが，特に強い活性を示すのはβ-グルコシダーゼとβ-ガラクトシダーゼである。種子から得た乳濁液 (エマルジョン) にこの酵素活性があることから，古く J.リービヒによって命名された (1837) 。ブリタニカ国際大百科事典 小項目事典 ブリタニカ | | 用途 | シアン配糖体(主にリナマリンとして存在する)の測定。 | | 使用上の注意 | 安定性安定pH : 5.6～6.0(37℃, 5日) 安定温度:45℃(10分間) | | 使用 | β-Glucosidase is a lysosomal enzyme which breaks β1->4 bonds that link oligosaccharides. β-Glucosidase is used to study Gaucher disease and potential treatments such as enzyme replacement therapy . | | 使用 | β-glucosidase is also used in the synthesis of glucosides and fucosides with various potential applications in pharmaceutical, cosmetic and detergent industries 1 , hydrolytic removal of aglycone moiety from flavonoid and isoflavonoid glycosides 2 , flavor enhancement of fruit juices and wine 3 , and biosynthesis of oligosaccharides. | | 使用 | β-Glucosidase from almonds has been used:
- in enzyme inhibition studies by 1,5-dideoxy-1,5-imino-d-xylitol(DIX) derivates
- as a control in for comparison of soybean isofavone glycosides degradation by β-Glucosidase from Talaromyce leycettanus
- as a medium component during saccharification and fermentation of yeast
| | 一般的な説明 | 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. PHs also have ITENG, NEP and INKKGIEYY motifs conserved and have N-glycosylation sites. | | 燃焼性と爆発性 | Not classified | | 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. β-Glucosidase is mesostable and is sensitive to temperature at 60 °C and above. It is highly sensitive to high pressure. |
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