Beta-Glucosidase Powder

What is the function of β-glucosidase?

β-glucosidase is like a "molecular pair of scissors", specifically cutting certain chemical bonds within certain substances - releasing glucose while unlocking useful components such as aroma and active nutrients.

Its function is very practical: for example, making food more flavorful (like enhancing the natural flavors of fruits and tea), helping animals better digest feed, converting straw and other waste materials into glucose for ethanol production, and enabling the effective components in skin care products to work better.

Mechanism of action

BGL follows a double-displacement catalytic mechanism for β-glycoside hydrolysis:

Substrate Binding: The enzyme's active site (composed of acidic amino acids like aspartic acid and glutamic acid) binds to the non-reducing end of the β-glucoside substrate via hydrogen bonds and hydrophobic interactions.

Glycosidic Bond Cleavage: The proton-donating residue (e.g., glutamic acid) attacks the oxygen atom of the β-1,4-glycosidic bond, breaking the bond and forming a covalent enzyme-substrate intermediate.

Product Release: A water molecule (activated by the enzyme's nucleophilic residue, e.g., aspartic acid) hydrolyzes the intermediate, releasing β-D-glucose and the aglycone (e.g., aroma compounds, bioactive substances) from the enzyme's active site.

This mechanism ensures high specificity for β-glucosidic bonds and efficient product formation without unwanted byproducts.

1.Food & Beverage Industry

Sugar industry: Produces glucose syrup, high fructose corn syrup (HFCS), and crystalline glucose. For instance, after corn starch is liquefied by α-amylase, it is hydrolyzed with β-glucosidase to obtain a syrup with a glucose content of ≥ 98%, which is used in beverages, candies, pastries, and other products;

Brewing industry: During the fermentation of beer, liquor, and wine, the starch in the raw materials (corn, rice, malt) is completely converted into glucose, which is then used by yeast to produce alcohol, thereby increasing the alcohol yield (for example, in beer production, the starch utilization rate can be increased by 10-15%).

Baking industry: Added to bread and cake recipes, the starch in the hydrolyzed flour is broken down to produce glucose, providing a carbon source for yeast fermentation, thereby improving the fermentation speed of the dough, the texture of the finished product, and the shelf life.

Dairy products industry: Used in products such as yogurt and ice cream, hydrolyzed lactose (enzymes from certain strains can concurrently hydrolyze lactose), reducing lactose content, suitable for people with lactose intolerance, and simultaneously enhancing the sweetness of the product.

2. Biofuel Industry

Production of fuel ethanol: Using corn, cassava, straw, etc. as raw materials, through the synergistic hydrolysis of starch/cellulose by β-glucosidase and α-amylase, glucose is produced, and then fermented by yeast to convert into ethanol, which is used as a gasoline additive (fuel ethanol), is one of the core technologies of renewable energy.

3. Feed Industry

As a feed additive, it is added to livestock and aquatic feed to assist animals in digesting the starch in the feed (such as grains like corn and wheat), improving the utilization rate of starch, reducing the emission of undigested starch in feces, and simultaneously enhancing the growth rate of animals and the feed conversion rate (for example, adding it to piglet feed can increase daily weight gain by 8-12%).

4. Medicine and Biocatalysis

Production of medical glucose: High-purity glucose is used in medical products such as intravenous fluids and oral rehydration salts. The efficient hydrolysis of β-glucosidase ensures that the glucose purity meets medical standards;

Biopharmaceuticals: Used in fermentation processes for antibiotics, vitamins, etc., providing carbon sources for microorganisms (such as penicillin-producing bacteria) to promote the synthesis of target products;

Cellulose conversion: Working in synergy with cellulase, hydrolyzing cellulose in biomass such as straw and sawdust to generate glucose, which is used in the production of biobased materials (such as degradable plastics) and biocatalytic chemicals (such as lactic acid, succinic acid).

1 Industrial Efficiency

Low dosage requirement (0.01–0.1% w/w of substrate) reduces production costs while maintaining high conversion rates.

Compatible with continuous industrial processes (e.g., fermentation, enzymatic hydrolysis) and scalable for large-scale applications.

2 Compliance & Safety

Food-grade BGL meets international standards (FDA, FCC, EU No 1333/2008) and is GRAS (Generally Recognized As Safe) certified.

Feed-grade BGL complies with AOAC and EU Directive (EC) No 1831/2003, non-toxic and residue-free in end products.

Non-GMO options available (for fungal/bacterial strains) to meet global market demands.

3 Customization & Versatility

Tailored enzyme activity, and formulation (powder/liquid/immobilized) for specific customer needs (e.g., high-temperature tolerance for biofuel production).

Multi-industry applicability: Seamlessly integrates into food, feed, bioenergy, and pharmaceutical processes.

4 Synergistic Value

Enhances the performance of enzyme blends (e.g., cellulase cocktails for biomass conversion), increasing overall process efficiency by 15–30% compared to single-enzyme systems.

Q1: What is the definition of BGL enzyme activity?

A: The standard unit (U) is defined as the amount of enzyme that hydrolyzes 1 μmol of cellobiose to glucose per minute at 50℃ and pH 4.8. Custom activity units (e.g., based on specific substrates like arbutin) are available upon request.

Q2: Is BGL suitable for organic product manufacturing?

A: Yes. Our organic-compliant BGL (derived from non-GMO strains, no synthetic additives) meets the requirements of USDA Organic and EU Organic regulations, ideal for organic food, feed, and cosmetic production.

Q3: Is BGL compatible with other enzymes or industrial additives?

A: Yes. BGL works synergistically with cellulase, hemicellulase, α-amylase, and pectinase. It is also compatible with common additives such as sugars (glucose, sucrose), salts (NaCl, CaCl₂), and non-ionic surfactants. Avoid strong acids, alkalis, or high concentrations of heavy metals (e.g., Pb²⁺, Hg²⁺) which may inhibit activity.

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