β-Glucosidase from Sweet almond

Product Code: 174605

EC:  3.2.1.21



SKU: 174605

Category:

Product Description

SPECIFICATIONS

EC  3.2.1.21

Product name: b-D-glucoside glucohydrolase

Appearance:    Light yellow amorphous powder lyophilized

Activity:    Grade II, 10 U/mg-solid or more (containing approx. 50% of BSA)

Contaminant:    α-Amylase ≤ 5.0×10-4 %

Stabilizers:    Bovine serum albumin (BSA), glutathione (reduced)

Stability:   Stable at -20℃ for at least 12 months

Molecular weight:   approx. 110,000

Isoelectric point :  7.3

Michaelis constants:   2.8×10-3 M (p-Nitrophenyl-β-D-glucopyranoside), 3.3×10-3 M (2,4-Dichlorophenyl-β-D-glucopyranoside)

Structure   2 subunits per mol of enzyme

Optimum pH:  5.5

Optimum temperature:   50-55℃

pH Stability:   pH 6.0-9.0 (25℃, 64hr)

Thermal stability:   below 50℃ (pH 7.3, 1hr

β-Glucosidase from Sweet almond - Innovative Enzymes β-Glucosidase from Sweet almond - Innovative Enzymes

β-Glucosidase from Sweet almond

β-Glucosidase from Sweet almond

Product Code: 174605

EC:  3.2.1.21

Product Code: 174605 Category:

Description

SPECIFICATIONS

EC  3.2.1.21

Product name: b-D-glucoside glucohydrolase

Appearance:    Light yellow amorphous powder lyophilized

Activity:    Grade II, 10 U/mg-solid or more (containing approx. 50% of BSA)

Contaminant:    α-Amylase ≤ 5.0×10-4 %

Stabilizers:    Bovine serum albumin (BSA), glutathione (reduced)

Stability:   Stable at -20℃ for at least 12 months

Molecular weight:   approx. 110,000

Isoelectric point :  7.3

Michaelis constants:   2.8×10-3 M (p-Nitrophenyl-β-D-glucopyranoside), 3.3×10-3 M (2,4-Dichlorophenyl-β-D-glucopyranoside)

Structure   2 subunits per mol of enzyme

Optimum pH:  5.5

Optimum temperature:   50-55℃

pH Stability:   pH 6.0-9.0 (25℃, 64hr)

Thermal stability:   below 50℃ (pH 7.3, 1hr

DIVI MANUAL.pdf

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