Food-Grade β-Glucosidase for Plant Extraction

Food-Grade β-Glucosidase is a specialized enzyme preparation designed for hydrolyzing plant-derived glycosidic compounds. It specifically targets β-D-glucosidic bonds and rhamnosyl-glycosidic linkages commonly present in botanical materials, enabling efficient conversion of glycosides into their corresponding aglycones. This provides a clean, selective, and high-yield alternative to traditional acid or alkaline hydrolysis.

Main Functional Description

This enzyme is mainly used for hydrolyzing glucose-glycosidic and rhamnosyl-glycosidic bonds found in various glycoside compounds, effectively cleaving glycosidic linkages and converting them into aglycone-type compounds. It is produced through submerged fermentation to obtain a high-efficiency compound enzyme formulation suitable for botanical extraction. The preparation primarily contains β-glucosidase, along with rhamnosidase, xylanase, β-glucanase, cellulase, hemicellulase, and other active components.

Key Advantages

• Efficiently acts on glucose-glycosidic and rhamnosyl-glycosidic bonds in glycoside structures.
• Effectively cleaves glycosidic bonds and converts them into aglycone compounds.
• Provides a cleaner and safer alternative to traditional acid or alkaline hydrolysis.
• Achieves aglycone conversion rates of over 98% under recommended conditions.

Recommended Applications

This enzyme is ideal for processing herbal roots, leaves, polyphenolic plants, flavonoid glycosides, and other botanical materials that benefit from glycoside-to-aglycone conversion.
Suitable for use in:

• Botanical extraction and refinement
• Functional food and nutraceutical production
• Fermentation substrate optimization
• Bitterness reduction and flavor modification

Usage Method

Soak the plant material in warm water for 30 minutes. Dissolve the enzyme at 40°C for 5–10 minutes. After adjusting temperature and pH to suitable levels, slowly add the enzyme solution while gently stirring. Maintain the enzymatic reaction for approximately 24–72 hours (depending on the specific plant material). After hydrolysis is completed, proceed with the
desired extraction process.

Recommended Usage Conditions

• Dos: 0.3–0.5% (w/w, dry basis)
• Suhu Optimum: 40–55°C
• Optimal pH: 4.5–6.0

Product Specifications

• Penampilan: Light yellow to off-white powder
• Enzyme Activity: ≥ 200 U/g
• Pembungkusan: Supplied in 1 kg/beg, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.
• Jangka hayat: 12 months under cool, dry storage

Process Advantages

β-Glucosidase provides a clean biochemical pathway for converting glycosides to aglycones, improving extract purity, enhancing functional value, and minimizing the formation of undesirable by-products. The enzyme preserves thermo-sensitive components, reduces processing harshness, and offers higher batch consistency for botanical extraction and ingredient production.

Handling & Storage

• Store in sealed packaging away from moisture and direct sunlight.
• Keep in a cool, dry environment.
• Use standard protective measures when handling enzyme powders.

Food-Grade β-Glucosidase is an essential tool for manufacturers seeking efficient, high-quality glycoside hydrolysis and premium-grade botanical extract production.