EC 184.108.40.206 - β-primeverosidase
IntEnz Enzyme Nomenclature
24480 [IUBMB]a 6-O-(β-D-xylopyranosyl)-β-D-glucopyranosidea 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosideName origin: UniProt - CHECKED (C)Formula: C11H19O10R
Charge: 0ChEBI compound status: CHECKED (C)H2OH2OName origin: UniProt - CHECKED (C)Formula: H2O
Charge: 0ChEBI compound status: CHECKED (C)=a 6-O-(β-D-xylopyranosyl)-β-D-glucopyranosea 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoseName origin: UniProt - CHECKED (C)Formula: C11H20O10
Charge: 0ChEBI compound status: CHECKED (C)
The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to β-primeverosides [i.e. 6-O-(β-D-xylopyranosyl)-β-D-glucopyranosides], it also hydrolyses 6-O-(β-D-apiofuranosyl)-β-D-glucopyranosides and, less rapidly, β-vicianosides and 6-O-(α-L-arabinofuranosyl)-β-D-glucopyranosides, but not β-glucosides. Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolysed.
Links to other databases
Characterization of β-primeverosidase, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observations on its substrate specificity.J. Agric. Food Chem. 46: 1712-1718 (1998).
Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuxian) to be processed to oolong tea.J. Agric. Food Chem. 45: 877-882 (1997).
[EC 220.127.116.11 created 2001]