EC |
3.2.1.119 |
Accepted name: |
vicianin β-glucosidase |
Reaction: |
(R)-vicianin + H2O = mandelonitrile + vicianose |
Other name(s): |
vicianin hydrolase |
Systematic name: |
(R)-vicianin β-D-glucohydrolase |
Comments: |
Also hydrolyses, more slowly, (R)-amygdalin and (R)-prunasin, but not gentiobiose, linamarin or cellobiose. |
Links to other databases: |
BRENDA, EXPASY, KEGG, MetaCyc, CAS registry number: 91608-93-4 |
References: |
1. |
Kuroki, G., Lizotte, P.A. and Poulton, J.E. L-β-Glycosidases from Prunus serotina EHRH and Davallia trichomanoides. Z. Natursforsch. C: Biosci. 39 (1984) 232–239. |
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[EC 3.2.1.119 created 1989] |
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EC |
3.2.1.149 |
Accepted name: |
β-primeverosidase |
Reaction: |
a 6-O-(β-D-xylopyranosyl)-β-D-glucopyranoside + H2O = 6-O-(β-D-xylopyranosyl)-β-D-glucopyranose + an alcohol |
Glossary: |
primeverose = 6-O-(β-D-xylopyranosyl)-D-glucose
vicianose = 6-O-(α-L-arabinopyranosyl)-D-glucose |
Systematic name: |
6-O-(β-D-xylopyranosyl)-β-D-glucopyranoside 6-O-(β-D-xylosyl)-β-D-glucohydrolase |
Comments: |
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: |
BRENDA, EXPASY, KEGG, MetaCyc, PDB, CAS registry number: 884593-92-4 |
References: |
1. |
Ijima, Y., Ogawa, K., Watanabe, N., Usui, T., Ohnishi-Kameyama, M., Nagata, T. and Sakata, K. 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 (1998) 1712–1718. |
2. |
Ogawa, K., Ijima, Y., Guo, W., Watanabe, N., Usui, T., Dong, S., Tong, Q. and Sakata, K. 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 (1997) 877–882. |
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[EC 3.2.1.149 created 2001] |
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