Zur Kenntnis des Süßmandel-Emulsins. Kristallisation der Komponente B

Abstract

Component B of the [beta]-D-glucopyranosidase of sweet almond emulsin is precipitated below 45% saturation with ammonium sulphate. Component A does not precipitate below 50-60% saturation with ammonium sulphate. By using ammonium sulphate precipitation under special conditions, component B was crystallized and component A obtained in the form of small spheres. The pH-optimum for salicin hydrolysis is 5.0 for component A and 6.0 for component B. Both components possess unchanged [beta]-D-galactosidase activity. The pH-optimum for the hydrolysis of phenol-[beta]-D-galactoside is 5.0 for component A and 5.8 for component B. Component A, like component B, has now been largely freed from its accompanying phosphatase. Component A contains 3.6% carbohydrate, component B, 3.3%.