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Literature summary for 3.2.1.149 extracted from
- Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (Cv. Shuixian) to be processed to oolong tea. (1997), J. Agric. Food Chem., 45, 877-882.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Camellia sinensis | - |
var. sinensis cv. Shuixian | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| var. sinensis cv. Shuixian | Camellia sinensis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| leaf | fresh, non-fermented | Camellia sinensis | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.9 | 0.99 | - |
Camellia sinensis |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
- |
Camellia sinensis |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 60 | less than 50% of maximal activity above and below | Camellia sinensis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
1 h, 50% loss of activity | Camellia sinensis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
- |
Camellia sinensis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 6 | less than 50% of maximal activity above and below | Camellia sinensis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 9 | - |
Camellia sinensis |
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Release 2023.1 (January 2023)
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