BETA-GLUCOSIDASE Chemical Properties

vapor pressure 

0.004Pa at 25℃

storage temp. 

2-8°C

form 

powder

color 

gray-brown

CAS DataBase Reference

9001-22-3

EPA Substance Registry System

Glucosidase, .beta.- (9001-22-3)

Safety Information

Hazard Codes 

Xn

Risk Statements 

42

Safety Statements 

23-45-36/37-24-22

WGK Germany 

3

F 

3-10

HS Code 

35079090

MSDS

• Language:English Provider:SigmaAldrich

BETA-GLUCOSIDASE Usage And Synthesis

Description

Beta-glucosidase is a kind of enzyme which is capable of hydrolyzing the terminal non-reducing residues of beta-glucoside. It can be isolated from many kinds of bacteria. It is useful for degrading the plant cell walls by pathogens in order to consume plant biomass. It acts on the β-(1-4) bond linking two glucose residues or glucose-substituted molecules. Its action on such glucosides results in the release of units of glucose, e.g. it can hydrolyze cellobiose to generate two glucoses. It can also be used for the synthesis of biofuel through hydrolyzing the wood and a series of processes. It can also used for the treatment of Gaucher disease through enzyme replacement therapy.

References

https://en.wikipedia.org/wiki/Beta-glucosidase http://proteopedia.org/wiki/index.php/Beta-glucosidase

Uses

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 .

Uses

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.

Uses

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

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. PHs also have ITENG, NEP and INKKGIEYY motifs conserved and have N-glycosylation sites.

Flammability and Explosibility

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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