| Name | HESPERIDINASE |
| Synonyms | HESPERIDINASE HESPERIDIN-ALPHA-1,6-RHAMNOSIDASE |
| CAS | 37213-47-1 |
| EINECS | 253-402-5 |
| Molecular Formula | C28H34O15 |
| Appearance | Morphological lyophilized powder |
| Storage Condition | 2-8°C |
| Physical and Chemical Properties | The appearance of hesperidase is white to dark brown powder or liquid, soluble in water, insoluble in ethanol, and hygroscopic. |
| Use | Use 1. Enzyme preparation. Mainly used in canned oranges, to prevent sugar in the water to produce white turbidity and the appearance of white spots on the pulp. 2, biochemical research, food additives. |
| WGK Germany | 3 |
| Downstream Products | BETA-PHENYLPROPIOPHENONE ENZYMATICALLYDECOMPOSEDRUTIN |
introduction
hesperidase is a key enzyme for the hydrolysis of hesperidin and has high application value. Hesperidin can be hydrolyzed by hesperidase to obtain hesperidin monoglycoside, hesperidin, rhamnose and glucose. In addition, adding hesperidase to canned orange petals and hydrolyzing the hesperidin in it can prevent canned citrus from producing white precipitate.
production method
1. Hesperidase can be produced by a variety of microorganisms, such as Penicillium, Aspergillus oryzae, Aspergillus niger and Bacteroides. At present, there are few researches on hesperidase producing strains in China, and most of the reported strains producing hesperidase are mold.
2. citrus peel is impregnated with sodium hydroxide solution, the impregnation solution is neutralized and precipitated by hydrochloric acid, and the crude product is recrystallized with ethanol.
3, produced by Aspergillus niger (Aspergillus niger) through special culture.