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Naringinase

Naringinase structure

CAS No:
9068-31-9
Chemical Name:
Naringinase
Synonyms:
Naringinase;α-L-Naringinase
Categories:
Food Additives > Enzyme

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Naringinase Basic Attributes

EC Number：

232-962-4

Characteristics

Storage Conditions：

−20°C

Safety Information

wgk germany：

Naringinase Use and Manufacturing

Methods of Manufacturing

Generally, it is obtained from Aspergillus niger (Aspergillus niger) propagated on citrus soil medium, and its extract is precipitated with solvent. The resulting product often contains a certain amount of pectinase. If it is used to produce fruit juice, it can produce clear type but cannot produce turbid type. Therefore, when it is used to debitter turbid juice, urea is required to destroy pectinase activity ( pH 8, 37°C. 2h), and then use different solubility to alcohol to separate active pectinase from pomelo enzyme. There are microorganisms that can produce naringinase (Coniella diplodiella; Sclerotinia libertiana; Aspegillus usamii) and so on.

Uses

Enzyme. It is mainly used for debittering the juice, pulp and peel of grapefruit and bitter orange. The dosage is 0.01%～0.05%. The debittering time of fruit juice is 1～4h (pH3.5～5.0, temperature

Material

Ethanol

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