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Safety Information

G4511

Sigma-Aldrich

β-Glucosidase from almonds

greener alternative

lyophilized powder, 10-50 units/mg solid

Synonym(s):

β-D-Glucoside glucohydrolase

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100 μG
CN¥5,397.94

CN¥5,397.94

Estimated to ship onMay 19, 2025Details

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100 μG
CN¥5,397.94

About This Item

CAS Number:
9001-22-3
Enzyme Commission number:
3.2.1.21 (BRENDA, IUBMB)
EC Number:
232-589-7
MDL number:
MFCD00130628
UNSPSC Code:
12352204
NACRES:
NA.54

CN¥5,397.94

Estimated to ship onMay 19, 2025Details

form

lyophilized powder

Quality Level

200

specific activity

10-50 units/mg solid

mol wt

50-75 kDa

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

impurities

salt, essentially free

greener alternative category

, Enabling

storage temp.

2-8°C

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Show Differences

1 of 4

This Item
G0395G0535A3176
β-Glucosidase from almonds lyophilized powder, 10-50 units/mg solid

G4511

β-Glucosidase from almonds

β-Glucosidase from almonds lyophilized powder, ≥2 units/mg solid

G0395

β-Glucosidase from almonds

Glycopeptidase A from almonds buffered aqueous glycerol solution, ≥0.05 unit/mL

G0535

Glycopeptidase A from almonds

α-Amylase from porcine pancreas Type VI-B, ≥5 units/mg solid

A3176

α-Amylase from porcine pancreas

specific activity

10-50 units/mg solid

specific activity

≥2 units/mg solid

specific activity

-

specific activity

≥5 units/mg solid

form

lyophilized powder

form

lyophilized powder

form

buffered aqueous glycerol solution

form

powder

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

mol wt

50-75 kDa

mol wt

135 kDa

mol wt

-

mol wt

-

Quality Level

200

Quality Level

300

Quality Level

200

Quality Level

200

impurities

salt, essentially free

impurities

salt, essentially free

impurities

-

impurities

-

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]
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.

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]

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.

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]
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.

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

Pictograms

Health hazard
GHS08

Signal Word

Danger

Hazard Statements

H334

Precautionary Statements

P261 - P342 + P311

Hazard Classifications

Resp. Sens. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

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    Find documentation for the products that you have recently purchased in the Document Library.

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    Utilization of simultaneous saccharification and fermentation residues as feedstock for lipid accumulation in Rhodococcus opacus
    Le RK, et al.
    AMB Express, 7(1), 185-185 (2017)
    Roslyn M Gleadow et al.
    Planta, 254(6), 119-119 (2021-11-12)
    Developmental and organ-specific expression of genes in dhurrin biosynthesis, bio-activation, and recycling offers dynamic metabolic responses optimizing growth and defence responses in Sorghum. Plant defence models evaluate the costs and benefits of resource investments at different stages in the life
    Galaihalage K S Ananda et al.
    Planta, 255(2), 51-51 (2022-01-28)
    Australian native species of sorghum contain negligible amounts of dhurrin in their leaves and the cyanogenesis process is regulated differently under water-stress in comparison to domesticated sorghum species. Cyanogenesis in forage sorghum is a major concern in agriculture as the
    Alistair L Wilkins et al.
    Toxins, 13(8) (2021-08-27)
    Two high-mass polar compounds were observed in aqueous side-fractions from the purification of okadaic acid (1) and dinophysistoxin-2 (2) from Dinophysis blooms in Spain and Norway. These were isolated and shown to be 24-O-β-d-glucosides of 1 and 2 (4 and
    Rosalinda Mazzei et al.
    Frontiers in bioengineering and biotechnology, 8, 908-908 (2020-10-30)
    Natural products and herbal therapies represent a thriving field of research, but methods for the production of plant-derived compounds with a significative biological activity by synthetic methods are required. Conventional commercial production by chemical synthesis or solvent extraction is not
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