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Enzymes for Research, Diagnostic and Industrial Use

β-primeverosidase

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
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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