NARINGINASE CAS:9068-31-9 Product introduction
NARINGINASE Chemical Properties:
It mainly contains two enzymes, one is rhamnosidase, which can hydrolyze bitter naringin (naringenin-7-rhamnoside) into rhamnose and nourin, and the second is β-glucosidase , it can hydrolyze sakuratin into tasteless pomelo and glucose, and the process is: the optimum pH value of naringinase is 3.5-5.0, and the optimum temperature is 50-60 ℃.
NARINGINASE CAS:9068-31-9 Application:
1. Many citrus fruits have been processed into juice products, but the post-bitter taste in the processing process makes it difficult for consumers to accept the taste, thus reducing the quality of the juice, and the commercial value of citrus fruits is generated by itself. is limited by the unpleasant bitterness. 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, and the enzymatic method is safe and reliable.
2. Continuously act on the wine, promote the improvement of the flavor, and increase the flavor of the wine. At the same time, the dynamic behavior and immobilization of the system are also studied. Studying the active conditions and enzymatic properties of α-L-rhamnosidase plays an important role in determining the optimal reaction conditions, providing theoretical parameters for the aromatization regulation of glycosidase for the production of grape juice and wine, so as to improve the production of grape juice and wine. The quality and grade of wine is of great significance.
3. The application of α-L-rhamnosidase in the composition of naringinase in food can improve the aroma components of beverages and produce food additives, hydrolyze naringin and limonin in citrus juice to remove citrus The bitterness in the orange juice makes the orange juice sweet and sour, and the taste is pleasant. The principle is to increase the flavanols in the fruit by hydrolyzing the flavonoid glycosides and glycosides in the beverage, thereby improving the functional properties of the fruit. It is a key enzyme in the hydrolysis and debitterization reaction of glucosidase. This hydrolysis is widely used in beverages, so it can be used in the food industry to improve the aroma components in beverages, including orange juice, green tea, blackcurrant juice, etc. Hesperidin can be hydrolyzed to produce the precursor of sweeteners, so that food can obtain new polymer components to improve the rheological properties of food, so it has an important application in the production of food additives.
Packaging: The product is packaged in double layers, the inner layer is plastic film, and the outer layer is poke with cardboard, which can be packaged into a net weight of 25kg to 200kg according to customer needs.
NARINGINASE Storage method:
Store in a dry and ventilated place to prevent moisture deterioration.