ENZYME entry: EC 3.2.1.149
| Accepted Name |
|---|
| Beta-primeverosidase.
|
| Reaction catalysed |
|---|
| A 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H(2)O <=> 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol |
| Comment(s) |
|---|
- 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
hydrolyzed.
|
| Cross-references |
|---|
| BRENDA | 3.2.1.149 |
| EC2PDB | 3.2.1.149 |
| ExplorEnz | 3.2.1.149 |
| PRIAM enzyme-specific profiles | 3.2.1.149 |
| KEGG Ligand Database for Enzyme Nomenclature | 3.2.1.149 |
| IUBMB Enzyme Nomenclature | 3.2.1.149 |
| IntEnz | 3.2.1.149 |
| MEDLINE | Find literature relating to 3.2.1.149 |
| MetaCyc | 3.2.1.149 |
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ENZYME /
UniProtKB/Swiss-Prot entries corresponding to 3.2.1.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 3.2.-.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 3.-.-.-