The Enzyme Database

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Accepted name: oligoxyloglucan β-glycosidase
Reaction: Hydrolysis of (1→4)-β-D-glucosidic links in oligoxyloglucans so as to remove successive isoprimeverose [i.e. α-xylo-(1→6)-β-D-glucosyl-] residues from the non-reducing chain ends
Other name(s): isoprimeverose-producing oligoxyloglucan hydrolase; oligoxyloglucan hydrolase
Systematic name: oligoxyloglucan xyloglucohydrolase
Links to other databases: BRENDA, EXPASY, KEGG, MetaCyc, CAS registry number: 97162-80-6
1.  Kato, Y., Matsushita, J., Kubodera, T. and Matsuda, K. A novel enzyme producing isoprimeverose from oligoxyloglucans of Aspergillus oryzae. J. Biochem. (Tokyo) 97 (1985) 801–810. [PMID: 4019436]
[EC created 1989]
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, CAS registry number: 884593-92-4
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.
[EC created 2001]

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