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.
EC 18.104.22.168 created 2001
Ijima, Y., Ogawa, K., Watanabe, N., Usui, T., Ohnishi-Kameyama, M., Nagata, T. and Sakata, K.
Characterization of beta-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 46:1712-1718 (1998)
Ogawa, K., Ijima, Y., Guo, W., Watanabe, N., Usui, T., Dong, S., Tong, Q. and Sakata, K.
Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuxian) to be processed to oolong tea.