To improve security and privacy, we are moving our web pages and services from HTTP to HTTPS.
To give users of web services time to transition to HTTPS, we will support separate HTTP and HTTPS services until the end of 2017.
From January 2018 most HTTP traffic will be automatically redirected to HTTPS. [more...] View this page in https
ENZYME entry: EC 184.108.40.206
View entry in original ENZYME format
View entry in raw text format (no links)
|A 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H(2)O <=> 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol|
- The enzyme is responsible for the formation of the alcoholic aroma in
oolong and black tea.
- In addition to beta-primeverosides (i.e. 6-O-(beta-D-xylopyranosyl)-
beta-D-glucopyranosides), it also hydrolyzes 6-O-(beta-D-
apiofuranosyl)-beta-D-glucopyranosides and, less rapidly, beta-
vicianosides and 6-O-(alpha-L-arabinofuranosyl)-beta-D-
glucopyranosides, but not beta-glucosides.
- Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all
|PRIAM enzyme-specific profiles||220.127.116.11|
|KEGG Ligand Database for Enzyme Nomenclature||18.104.22.168|
|IUBMB Enzyme Nomenclature||22.214.171.124|
|MEDLINE||Find literature relating to 126.96.36.199|
entries corresponding to 3.2.1.-
entries corresponding to 3.2.-.-
entries corresponding to 3.-.-.-