Beta-Glucosidase, from Sweet Almonds Fine Chemicals This formulation is calcium- and

This formulation is calcium- and magnesium-free

5 at 40°C and will release not less than 2 microequivalents of acid per min per mg pancreatin from olive oil at pH 9

No additional pH adjustment is required for most applications

Powder is a ready-to-dissolve

Appearance: Light brown

Beta-Glucosidase, from Sweet Almonds Fine Chemicals This formulation is calcium- andGlucosidase is an enzyme that catalyzes the hydrolysis of the glycosidic bonds to terminal non reducing residues in beta D glucosides and oligosaccharides, with release of glucose. It belongs to the family of the glycoside hydrolases. This enzyme was first extracted from sweet almonds and was formerly known as Emulsin. It is found in many seeds, and it also occurs in yeasts, molds, and bacteria. It is a relatively stable enzyme retaining its catalytic