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Literature summary for 3.2.1.206 extracted from

  • Gutierrez-Rosales, F.; Romero, M.P.; Casanovas, M.; Motilva, M.J.; Minguez-Mosquera, M.I.
    beta-Glucosidase involvement in the formation and transformation of oleuropein during the growth and development of olive fruits (Olea europaea L. cv. Arbequina) grown under different farming practices (2012), J. Agric. Food Chem., 60, 4348-4358.
    View publication on PubMed
Search for more literature for 3.2.1.206

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.78
-
 oleuropein at pH 5.5 and 50°C Olea europaea

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
oleuropein + H2O Olea europaea
-
 oleuropein aglycone + D-glucopyranose
-
 ?

Organism

Organism UniProt Comment Textmining
Olea europaea
-
 cultivar Arbequina
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Olea europaea
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Olea europaea 4-nitrophenol + D-glucopyranose
-
 ?
oleuropein + H2O
-
 Olea europaea oleuropein aglycone + D-glucopyranose
-
 ?

Synonyms

Synonyms Comment Organism
oleuropein-beta-glucosidase
-
 Olea europaea

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Olea europaea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Olea europaea