Beta-primeverosidase
Definition:
EC Tree > 3 Hydrolases > 3.2 Glycosylases > 3.2.1 Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds > 3.2.1.149 beta-primeverosidase
Beta-primeverosidase is a tea-flavour-releasing plant beta-glycosidase that hydrolyses 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosides (beta-primeverosides) into 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose and an alcohol; it also hydrolyses 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, and acts on geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides. By releasing the volatile aglycone from non-odoriferous diglycoside precursors it generates the alcoholic aroma of oolong and black tea. It appears in viruses and cellular organisms.
Beta-primeverosidase is a tea-flavour-releasing plant beta-glycosidase that hydrolyses 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosides (beta-primeverosides) into 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose and an alcohol; it also hydrolyses 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, and acts on geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides. By releasing the volatile aglycone from non-odoriferous diglycoside precursors it generates the alcoholic aroma of oolong and black tea. It appears in viruses and cellular organisms.
References:
Biomedical Dictionary
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