Product Introduction
Naringinase can hydrolyze bitter substances such as naringin and hesperidin in citrus fruits, so it is used for debittering citrus juices, and is named after it. The main bitter component in citrus fruits is naringin, which can be degraded by naringinase in two steps: in the first step, α-L-rhamnosidase hydrolyzes naringin into rhamnose and purunin; in the second step, β-D-glucosidase further hydrolyzes prunin into naringenin and glucose without bitter taste. The hydrolysis mechanism is shown in Figure 1. Among them, purunin contains only one-third of the bitterness.
Figure 1 The hydrolysis mechanism of naringin by naringinase
As early as 1938 and 1958, naringinase was obtained from celery seeds and grapefruit leaves by Hall and Ting, respectively. After that, researchers obtained naringinase from other animals and plants. In addition to animals and plants, naringinase is more widely present in microorganisms. The naringinase currently used in research and industrial production is also mainly derived from microorganisms. Among them, natural fungi are the main source of naringinase, such as Aspergillus niger, Aspergillus oryzae and Penicillium. A small amount of naringinase is derived from yeast. And some other naringinase are derived from bacteria, which enzymatic properties and application scope have a big difference to those from fungi.
Naringinase system consists of α- L-rhamnosidase and β- D-glucosidase composition, naringinase is a kind of enzyme that can hydrolyze naringin to form naringin ligand and play a debittering role.
Name Naringinase
Type: Enzyme
CAS No. 9068-31-9
EINECS No. 232-962-4
MDL number MFCD00131710
Optimum PH value 3.5-5.0
Optimum temperature 50~60℃
The naringin system consists of α-L-rhamnosidase and β-D-glucosidase, an enzyme that hydrolyzes naringin to form a naringenin to debitter.
Enzyme activity: 100000
What are the physicochemical properties of naringinase?
Naringinase is a protein enzyme with a molecular weight of approximately 40000 Da. The physicochemical properties can be manifested as water-soluble enzymes, which can maintain reference activity relatively stably under acidic and weakly acidic conditions. However, at temperatures above 50 ℃ and acidic conditions above pH7, their activity will be affected and the degradation rate will also accelerate.
What is the solubility of naringinase?
The solubility of naringinase is relatively soluble in water-soluble solvents such as pure water, glycerol, citrate, and phosphate. In addition, naringinase can also be dissolved in low concentrations of alcohol and small molecule solvents such as sodium hydroxide and sulfate. However, it should be noted that strong corrosive solvents and fungicides such as high concentrations of sodium hydroxide, sulfuric acid, and even foul smelling formaldehyde cannot be used in the preparation of naringinase to prevent damage to the enzyme.
In what field is naringinase debittering agent commonly used?
At present, naringinase debittering agents have been widely used in fields such as food and traditional Chinese medicine. Common products include fruit juice, fruit vinegar, health drinks, medicinal extracts, etc. It has various effects such as removing bitterness and astringency, maintaining the original flavor, enhancing aroma and flavor, and cleaning the taste, making it an ideal natural food additive.
Application of naringinase in food industry
Debittering of fruit juice
Many citrus fruits have been processed into fruit juice products, but the post bitter taste during the processing process makes it difficult for consumers to accept the taste, thus reducing the quality of fruit juice. The commercial value of citrus fruits is limited due to its own bad bitter taste. Enzymatic debittering has the advantages of strong specificity, good debittering effect, simple operation, mild debittering conditions, good debittering effect, no damage to other nutrients and flavors in fruit juice, safe and reliable enzymatic method, etc
Overall, naringinase is a natural enzyme substance that has various effects such as removing bitterness and astringency, maintaining original taste, enhancing aroma and flavor, and cleaning the taste. Naringinase debittering agent has become a popular product in the fields of food, medicine, and other fields. It has good solubility and can be dissolved in various water-soluble solvents, and is not affected by temperature under mild acidic conditions. The use of naringinase debittering agents can better improve the taste and enhance the flavor of food.
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