It mainly contains two enzymes, one is rhamnosidase, which hydrolyzes bitter naringin (naringin ligand-7-rhamnoside) into rhamnose and wild cherryin, and the second is β-glucosidase, which hydrolyzes wild cherryin into tasteless naringin ligand and glucose, the process is as follows: the optimum pH for the action of naringinase is 3.5-5.0, and the optimum temperature is 50-60℃.
Naringinase is mainly used for debittering the juice, pulp and peel of grapefruit and bitter orange. The dosage is 0.01% to 0.05%. The debittering time of fruit juice is 1～4h (pH3.5～5.0, temperature
Naringinase is a hydrolase complex with α-L-rhamnosidase and β-D-glucosidase activities. It is widespread in nature. It can be used in the biotransformation of steroids, antibiotics, mainly in the hydrolysis of glycosides.
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.
