Column Chromatographic Fractionation of Apricot Emulsin

Abstract

Crude emulsin of apricot (Prunas armenica) kernel was prepared by the method of tannin-fractionation. It was then purified by a fractional ammonium sulfate precipitation. The purified enzyme was further fractioned by adsorbing the enzyme on a CM-cellulose column and eluting it with the diluted Mcllvaine's buffer solution. By this chromatography, six peaks of activities of β-glucosidase and β-xylosidase were developed. From one component of these peaks, petal-like crystals were obtained. The fractions thus obtained by chromato-graphic fractionation and crystallization were found differ with regard to the ratio of the β-glucosidase activity to the β-xylosidase one.