An enzyme found in almonds and some other plants that breaks down certain plant compounds, historically used as a biological catalyst in various processes.
From Latin emulgere (to milk out) + -in (suffix forming names of proteins and biological substances). The term refers to a substance that acts like an emulsifier.
Emulsin from bitter almonds was one of the first enzymes ever discovered and studied in the 1800s—it breaks down amygdalin, a compound that gives bitter almonds their distinctive taste and properties.
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