| 别名 |
4-methylumbelliferyl-beta-D-glucopyranoside:beta-glucosidase, arbutinase, ary beta-glucosidase, beta-D-glucosidase, beta-D-glucoside glucohydrolase, beta-glucosidase, beta-glucoside hydrolase, beta-primeverosidase, p-nitrophenyl beta-glucosidase, primeverosidase, vicianase |
| Comments |
The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to ¦Â-primeverosides [i.e. 6-O-(¦Â-D-xylopyranosyl)-¦Â-D-glucopyranosides], it also hydrolyses 6-O-(¦Â-D-apiofuranosyl)-¦Â-D-glucopyranosides and, less rapidly, ¦Â-vicianosides and 6-O-(¦Á-L-arabinofuranosyl)-¦Â-D-glucopyranosides, but not ¦Â-glucosides. Geranyl-, linaloyl-, benzyl- and?p-nitrophenol glycosides are all hydrolysed. |
