EC Number |
BRENDA No. |
Title |
Journal |
Volume |
Pages |
Year |
Organism |
PubMed ID |
---|
3.2.1.149 | 678826 |
Expression and biochemical characterization of beta-primeverosidase and application of beta-primeverosylamidine to affinity purification |
Biosci. Biotechnol. Biochem. |
72 |
376-383 |
2008 |
Camellia sinensis |
18256510 |
3.2.1.149 | 664348 |
Isolation and characterization of a beta-primeverosidase-like endo-manner beta-glycosidase from Aspergillus fumigatus AP-20 |
Biosci. Biotechnol. Biochem. |
66 |
801-807 |
2002 |
Aspergillus fumigatus |
12036053 |
3.2.1.149 | 664348 |
Isolation and characterization of a beta-primeverosidase-like endo-manner beta-glycosidase from Aspergillus fumigatus AP-20 |
Biosci. Biotechnol. Biochem. |
66 |
801-807 |
2002 |
Aspergillus fumigatus AP-20 |
12036053 |
3.2.1.149 | 664388 |
Isolation and Characterization of a beta-primeverosidase-like enzyme from Penicillium multicolor |
Biosci. Biotechnol. Biochem. |
70 |
691-698 |
2006 |
Penicillium multicolor |
16556987 |
3.2.1.149 | 664388 |
Isolation and Characterization of a beta-primeverosidase-like enzyme from Penicillium multicolor |
Biosci. Biotechnol. Biochem. |
70 |
691-698 |
2006 |
Penicillium multicolor IAM7153 |
16556987 |
3.2.1.149 | 288805 |
Studies on the aroma formation mechanism in oolong tea. Part V. isolation and characterization of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves |
Biosci. Biotechnol. Biochem. |
60 |
1810-1814 |
1996 |
Camellia sinensis |
- |
3.2.1.149 | 288806 |
Substrate specificity of beta-primeverosidase, a key enzyme in aroma formation during oolong tea and black tea manufacturing |
Biosci. Biotechnol. Biochem. |
65 |
2719-2729 |
2001 |
Camellia sinensis |
11826969 |
3.2.1.149 | 753640 |
Functional characterizations of beta-glucosidases involved in aroma compound formation in tea (Camellia sinensis) |
Food Res. Int. |
96 |
206-214 |
2017 |
Camellia sinensis |
28528101 |
3.2.1.149 | 753954 |
Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? |
J. Agric. Food Chem. |
63 |
6905-6914 |
2015 |
Camellia sinensis |
26212085 |
3.2.1.149 | 288803 |
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 |
Camellia sinensis |
100191001 |