| Name | NARINGINASE |
| Synonyms | youganmei NARINGINASE |
| CAS | 9068-31-9 |
| EINECS | 232-962-4 |
| Storage Condition | −20°C |
| Physical and Chemical Properties | The chemical properties mainly contain two enzymes, one is rhamnosidase, which can hydrolyze bitter naringin (pomelo ligand -7-rhamnoside) into rhamnose and wild cherry, and the second is β-glucosidase, which can hydrolyze wild cherry into tasteless pomelo ligand and glucose. The process is: the optimum pH value of naringinase is 3.5~5.0, the optimum temperature is 50~60 ℃. |
| Use | Use enzyme preparation. Mainly used for grapefruit and bitter orange juice, pulp and Peel, such as the removal of bitter. The dosage is 0.01% ~ 0.05%. Debittering time of fruit juice is 1~4H (pH3.5 ~ 5.0, temperature |
| WGK Germany | 3 |
| Raw Materials | Ethanol Pectinase |
| Downstream Products | ENZYMATICALLYDECOMPOSEDRUTIN |
overview
naringinase, which can act on the flavanone glycoside compound naringin, is the most studied in enzymatic debittering. Naringinase mainly contains two enzymes, one is rhamnosidase, which can decompose bitter naringin (naringin -7-rutin) into rhamnose and no bitter pomelo -7-Glucose, naringinase is an inducing enzyme. The other is β-glucosidase, which can hydrolyze pomelo ligand -7-glucose into pomelo ligand and glucose.
biological activity
Naringinase is a hydrolase complex with the activities of α-L-rhamnosidase and β-D-glucosidase. Naringinase is widespread in nature. Naringinase can be used for biotransformation of steroids and antibiotics, mainly for hydrolysis of glycosides.
in vitro study
Naringinase is used in orange and grapefruit processing to improve pulp washing, increase the recovery yield of essential oils, and to debitter and clarify the juice.
Naringinase can be used in the deglycosylation of glycopeptide antibiotics, flavonoids, or glycolipids.
production method
generally, it is obtained by precipitating its extract with solvent after Aspergillus niger propagates on lime soil medium. The resultant often contains a certain amount of pectinase. If it is used to produce juice, it can't produce clear type but turbid type. Therefore, when it is used to debiture turbid juice, urea should be used to destroy pectinase activity (pH 8,37 ℃. 2h), and then use different solubility to alcohol to separate the active pectinase and pomelo enzyme.
there are still microorganisms that can produce naringinase (Coniella diplodiella;Sclerotinia libertiana;Aspegillus usamii), etc.