摘要：Hydrolyses of cyanogen glycosides, amygdalin and linamarin, by various β-glucosidases were examined. The β-glucosidases from almond emulsin and apricot stone hydrolyzed amygdalin, but little hydrolyzed linamarin. On the other hand, the enzymes from lima bean and butter bean hydrolyzed linamarin, but did not hydrolyze amygdalin. These results show that the ability to hydrolyze amygdalin or linamarin is restricted to certain β-glucosidase species. An application of β-glucosidase is useful for the analysis of cyanogenic glycosides in food. However, it should be noted that the substrate specificities of the enzymes are rather complex.
