NARINGINASE Chemical Properties

storage temp. 

−20°C

form 

Solid

color 

White to off-white

Water Solubility 

Water: 120 mg/mL

CAS DataBase Reference

9068-31-9

Safety Information

WGK Germany 

3

MSDS

• Language:English Provider:SigmaAldrich

NARINGINASE Usage And Synthesis

Chemical Properties

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℃.

Uses

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

Biological Activity

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.

in vitro

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