info

product name:

Naringinase

cas No. :

9068-31-9

MF :

N/A

MW :

N/A

Taian, China

9/F,E-commerce Industrial Park

+86 156 6659 0861

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sales@taiangreenindustry.com

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Detail

Quick Details

Synonym:

alpha-L-Naringinase

Properties

Item

Specifications

Results

Appearance

White powder

Conforms

ASH

≤0.1%

0.07%

Moisture

≤4%

3.6%

Heavy Metals

≤0.001%

<0.001%

Conclusion

The results conforms with enterprise standards

 

Chemical properties

Naringinase mainly contains two kinds of enzymes, one is rhamnosidase, which can hydrolyze the bitter taste of naringin (Pomelo -7-rhamnoside) to rhamnose and sakura, and the second is β-glucosidase. It can hydrolyze wild scentin into an odorless pomelo and glucose, the process is:

The optimum pH value of naringinase is 3.5 to 5.0, and the optimum temperature is 50 to 60℃.

Usage

Naringinase is mainly used for the debittering of fruit juice, pulp and peel of grapefruit and bitter orange. The dosage is 0.01% to 0.05%. The debittering time of the juice is 1 to 4 hours (pH 3.5 to 5.0, temperature

Production Method

Generally, after Aspergillus niger is propagated on the squash soil medium, the extract is obtained by precipitating with a solvent. The resulting one often contains a certain amount of pectinase, and if it is used to produce fruit juice, the production of clarified type can not produce turbidity, so when used for turbid juice debittering, urea is required to destroy pectinase activity ( pH 8, 37℃. 2 h), the different solubility of alcohol was used to separate the active pectinase from the grapefruit enzyme.

Microorganisms which can produce naringinase are (Coniella diplodiella; Sclerotinia libertiana; Aspegillus usamii) and the like.

Packaging

25kg/drum

Storage

Store in a dry, well-ventilated place away from direct sunlight.

COA, TDS,