EMULSIN Meaning and
Definition
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Emulsin is an enzyme that is commonly found in the seeds of several plant species, especially those of the legume family. It belongs to the group of enzymes known as glycosidases or hydrolases, which catalyze the hydrolysis of specific types of chemical bonds.
Specifically, emulsin has the ability to break down or hydrolyze certain glucosides into their constituent parts, which typically involves the breaking of a chemical bond between glucose and another molecule. This enzyme plays a crucial role in the digestion of certain food components, as it helps to release valuable nutrients and make them available for absorption by the body.
In addition to its role in digestion, emulsin is also often used in various industrial processes, particularly in the production of food, beverages, and pharmaceuticals. It is used for its ability to break down certain plant compounds and enhance the extraction of desired components, such as flavors, aromas, or medicinal compounds.
Emulsin is typically extracted from plant seeds through various methods, such as grinding, homogenization, or enzymatic extraction. Once obtained, it can be purified and concentrated for further applications.
Overall, emulsin is an important enzyme that plays a critical role in both the biological and industrial realms, facilitating the breakdown of certain plant compounds and aiding in the extraction of valuable components.
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An albuminous ferment in almonds, converting amygdalin into hydrocyanic acid and a volatile oil.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for EMULSIN
- wmulsin
- smulsin
- dmulsin
- rmulsin
- 4mulsin
- 3mulsin
- enulsin
- ekulsin
- ejulsin
- emylsin
- emhlsin
- emjlsin
- emilsin
- em8lsin
- em7lsin
- emuksin
- emupsin
- emuosin
- emulain
Etymology of EMULSIN
The word "emulsin" comes from the French word "émulsine", which was coined by French chemist and pharmacist Louis-Charles-Henri Riche (1784-1853). Riche derived the term from the Latin word "emulgere", meaning "to milk out" or "to milk up". Riche used the term to describe an enzyme found in almonds that has the ability to convert amygdalin (a compound found in certain plants) into glucose, benzaldehyde, and hydrocyanic acid. The term "emulsin" is now commonly used to refer to similar enzymes found in various plants and microorganisms.
Similar spelling words for EMULSIN
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