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EC Number Reaction Commentary Reference
Display the word mapDisplay the reaction diagram Show all sequences 3.2.1.149a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O = 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to beta-primeverosides, i.e. 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosides, 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. Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolysed -
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