β-Primeverosidase
β-Primeverosidase (EC 3.2.1.149) 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.
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Almacenamiento:
Please store the product under the recommended conditions in the Certificate of Analysis.
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Chemical Information
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Actividad biológica
Descripciòn
Chemical Information
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SMILES
[βb-Primeverosidase]
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Envío
Room temperature in continental US; may vary elsewhere.
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Almacenamiento
Please store the product under the recommended conditions in the Certificate of Analysis.
Pureza y Documentación
Calculators
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
β-Primeverosidase Related Classifications
HY-E71324 Related Classifications
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