Almond emulsin enzymes present

Purification of the Rohferment gives preparations 10 to 16 times more active (jS-glucosidase value 10 to 16) and some of the enzyme constituents of the cruder preparations are lost in the purification process. It should be noted that almond emulsin is not a definite substance but is a mixture of enzymes which are present in variable proportions depending on the method and extent of purification. Various methods for the purification may be used... 

The substrate specificity of P-glucosidase is governed by an aglycon moiety. Thus, the enzymes present in emulsin , a glycosidase mixture from bitter almonds, hydrolyze not only amygdalin but also other cyanogenic glycosides which are de-... 

The volatile oil is called bitter almond oil. It is obtained by water maceration and subsequent steam distillation of the expressed and partially deoleated bitter almonds or kernels of other Prunus species that contain amygdalin these species include apricot P. armenia-ca L.), peach (P. persica (L.) Batsch.), and plum (P. domestica L.). During maceration, the enzyme (emulsin) present hydrolyzes the amygdalin into sugar, benzaldehyde, and HCN, the last two being distilled by steam. Sweet almond does not yield a volatile oil. 

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