Prunus amygdalus, emulsins

As early as 1908, Rosenthaler found in the ferment mixture of emulsin a u-oxynitrilase , which directed the addition of hydrocyanic acid (hydrogen cyanide) to benzaldehyde asymmetrically to give x-hydroxybenzeneacetonitrilc (mandelonitrile)9. This result was confirmed1 °, however, it was not until 1963 that Pfeil ct al. first isolated and characterized the enzyme (R)-oxyni-trilase [EC 4.1.2.101 from bitter almonds (Prunus amygdalus)1 12. The yellow-colored enzyme contains a flavin-adenine dinucleotide (FAD)11 and loses its activity by splitting off this prosthet-... 

Prunus amygdalus (almond), PaHNL First HNL identified in emulsin, protein isolated with various methods, five isoenzymes, mdll genes isolated from cDNA library, hnU and 5 derived with primers designed based on the homology to Prunus serotina and mdll Aliphatic, aromatic, and heteroaromatic a,(l-unsaturated aldehydes and methyl ketones 61 (R) Pickia pastoris, Schizosaccharomyces pombe [25,36,37]... 

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