Enzymes emulsins

Maltose is hydrolyzed by the enzyme maltase (specific for a-glycosidic linkage) to two units of glucose, but for the hydrolysis of cellobiose the enzyme emulsin (specific for (3-glycosidic linkage) is necessary. While maltose is the building block of the polysaccharide starch, cellobiose is the building block of another polysaccharide, cellulose. 

Raffinose, melitose, melting point 118°C (anhydrous). With the enzyme invertase, yields fructose plus melibiose. With the enzyme emulsin, yields sucrose plus galactose. 

Cellobiose differs from (-l-)-maltose in one respect it is hydrolyzed by the enzyme emulsin (from bitter almonds), not by maltase. Since emulsin is known to hydrolyze only jS-glucoside linkages, we can conclude that the structure of (+)-cellobiose dilfers from that of (+)-maltose in only one respect the D-glucose units... 

Wild Cherry, Wild black cherry bark. Dried stem bark of Prtinux serotiita Ehrh,. Rosaceae. collected in autumn. Habit. Norrh America. Constfr. Prunasin the enzyme emulsin capable of hydrolyzing prunasin to benzalde-hyde, glucose, and hydrocyanic acid benzoic, trimethylgalHc and p-coumaric acids tannin, volatile oil,... 

Enzymes (emulsin, rennet, pepsin, etc) Anti-enzymes... 

Cellulose is present in the pure state in the hairs of the cottonseed. Complete acid hydrolysis of cellulose by strong, concentrated mineral acids gives D-glucopyranose in quantitative amounts. Careful partial hydrolysis in the presence of acetic anhydride and sulphuric acid (acetolysis) gives molecules of cellobiose (4-D-glucopyranose-j3-D-glucopyranoside) and trisaccharides which can be hydrolysed by the enzyme emulsin. Hence, it... 

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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