Description_x000D_ General description_x000D_ We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in cellulosic ethanol research. For more information see the article in biofiles._x000D_ 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._x000D_ Application_x000D_ β-Glucosidase from almonds has been used:_x000D_ • in enzyme inhibition studies by 1,5-dideoxy-1,5-imino-d-xylitol(DIX) derivates_x000D_ • as a control in for comparison of soybean isofavone glycosides degradation by β-Glucosidase from Talaromyce leycettanus_x000D_ • as a medium component during saccharification and fermentation of yeast_x000D_ β-glucosidase is also used in the synthesis of glucosides and fucosides with various potential applications in pharmaceutical, cosmetic and detergent industries, hydrolytic removal of aglycone moiety from flavonoid and isoflavonoid glycosides, flavor enhancement of fruit juices and wine, and biosynthesis of oligosaccharides._x000D_ Packaging_x000D_ 100, 250, 1000 units in glass bottle_x000D_ Biochem/physiol Actions_x000D_ 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._x000D_ βglucosidase is involved in the hydrolysis of β-glycosidic bonds connecting carbohydrate residues in β-D-glycosides. They convert cellobiose and cellooligosaccharides produced by the endo and exoglucanases to glucose._x000D_ Unit Definition_x000D_ One unit will liberate 1.0 μmole of glucose from salicin per min at pH 5.0 at 37 °C._x000D_ Preparation Note_x000D_ Chromatographically purified