β-glucosidase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One β-Glucosidase activity unit (U) is defined as the amount of enzyme which degrades 1µM p-nitrophenol in 1 min at 45℃ and pH5.0.
Appearance
Light yellow powder
Acticvity
2,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
30 ~ 90℃ (Optimum 65 ~ 75℃)
pH Curve
4.0 ~ 6.0 (Optimum 5.0 ~ 5.5)
Function
1. Aroma release (wine/juice/beer): Liberates glycosidically bound terpenes/norisoprenoids, boosting fruity–floral notes.
2. Debittering: Hydrolyzes citrus naringin (with α-L-rhamnosidase) and olive oleuropein, reducing harsh bitterness.
3. Soy processing: Converts isoflavone glycosides (daidzin/genistin) to aglycones, improving bioavailability and softening beany flavor.
4. Vanilla curing: Cleaves glucovanillin to vanillin, developing natural vanilla aroma.
5. Fermentations & detox: Releases flavor precursors in cocoa/coffee and aids cassava cyanogenic glycoside breakdown.