Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea.

Ogawa K; Ijima Y; Guo WenFei; Watanabe N; Usui T; Dong ShangSheng; Tong QiQing; Sakata K; Gu

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Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea.

机译：纯化与要加工成乌龙茶的茶叶（cv。水仙）中酒精性香气形成有关的β-primeverosidase。

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beta-Primeverosidase, which is concerned with alcoholic aroma formation in tea leaves, was purified from fresh leaves of Camellia sinensis var. sinensis cv. Shuixian intended for processing to oolong tea, by successive precipitation with acetone andammonium sulfate followed by column chromatography on CM-Toyopearl and Mono S-HR. The MW was shown to be 61 and 60.3 kDa by SDS-PAGE and TOFMS, respectively. Its pI, optimum temperature, and pH were 9.5, 45deg C and 4, respectively. The enzyme was stable below 45degree C, and between pH 3 and 5. The enzyme hydrolysed beta-primeveroside into primeverose and an aglycone without further hydrolysis. These enzymic characteristics were quite similar to those of the beta-primeverosidase from cv. Yabukita, which is exclusively processed to green tea.

机译：β-Pevereverosidase与茶叶中的酒精香气形成有关，是从茶树的新鲜叶片中纯化得到的。中华简历水仙县打算用丙酮和硫酸铵连续沉淀，然后在CM-Toyopearl和Mono S-HR上进行柱层析，从而加工成乌龙茶。通过SDS-PAGE和TOFMS显示MW分别为61和60.3kDa。其pI，最佳温度和pH分别为9.5、45℃和4。该酶在45摄氏度以下和pH值为3至5之间稳定。该酶将β-primeveroside水解为Primverose和糖苷配基，无需进一步水解。这些酶学特性与cv的β-primeverosidase的酶学特性非常相似。 Yabukita，专门加工成绿茶。

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来源
《Journal of Agricultural and Food Chemistry》 |1997年第3期|共6页
作者
Ogawa K; Ijima Y; Guo WenFei; Watanabe N; Usui T; Dong ShangSheng; Tong QiQing; Sakata K; Gu;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
purification; glycosidases; tea; cultivars; biochemistry; enzymes; characteristics; leaves; aroma; tropical crops; stimulant plants;

机译：纯化;糖苷酶;茶;品种;生化;酶;特性;叶;香气;热带作物;刺激性植物;

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1. Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea. [J] . Ogawa K, Ijima Y, Guo WenFei, Journal of Agricultural and Food Chemistry . 1997,第3期

机译：纯化与要加工成乌龙茶的茶叶（cv。水仙）中酒精性香气形成有关的β-primeverosidase。
2. Cloning of beta-primeverosidase from tea leaves, a key enzyme in tea aroma formation [J] . Mizutani M, Nakanishi H, Ema J, Plant physiology . 2002,第4期

机译：从茶叶中克隆β-primeverosidase，这是茶叶香气形成中的关键酶
3. Analysis of glycosidically bound aroma precursors in tea leaves. 3. Changein the glycoside content of tea leaves during the oolong tea manufacturingprocess [J] . Wang DM, Kubota K, Kobayashi A, Journal of Agricultural and Food Chemistry . 2001,第11期

机译：分析茶叶中糖苷结合的香气前体。 3.乌龙茶生产过程中茶叶中糖苷含量的变化
4. Study of the Aroma Variation in Oolong Tea Processing by Solid-Phase Micro-Extraction and gas chromatography-mass spectrometry [C] . Chengying Ma, Shan Zhou, Wenwen Wang, ASMS Conference on Mass Spectrometry and Allied Topics . 2016

机译：固相微萃取和气相色谱 - 质谱法研究乌龙茶加工的香气变化
5. Partial purification, biochemical characterization, kinetic analysis, and amino acid sequencing information of a flavonol 3-O -methyltransferase from the leaves of Serratula tinctoria [D] . Huang, Tyng-Shyan 2004

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6. Cloning of β-Primeverosidase from Tea Leaves a Key Enzyme in Tea Aroma Formation [O] . Masaharu Mizutani, Hidemitsu Nakanishi, Jun-ichi Ema, 2002

机译：茶叶香气形成中关键酶茶叶中β-果糖苷酶的克隆
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Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea.

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