β-primeverosidase

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Cat No.

EXWM-3831

Description

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.

Form

Liquid or lyophilized powder

Enzyme Commission Number

EC 3.2.1.149

CAS_No

884593-92-4

Storage

Store it at +4 ºC for short term. For long term storage, store it at -20 ºC～-80 ºC.

Reaction

a 6-O-(β-D-xylopyranosyl)-β-D-glucopyranoside + H2O = 6-O-(β-D-xylopyranosyl)-β-D-glucopyranose + an alcohol

Notes

This item requires custom production and lead time is between 5-9 weeks. We can custom produce according to your specifications.

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Our Products Cannot Be Used As Medicines Directly For Personal Use.

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