Naringinase
Food Additives 2025-03-02
Basic Information
| Attribute | Details |
|---|---|
| Name | Naringinase |
| CAS Number | 9068-31-9 |
| Chemical Class | Hydrolytic enzymatic complex |
| Enzyme Activities | α-L-Rhamnosidase and β-D-Glucosidase |
Occurrence and Sources
| Source | Details |
|---|---|
| Natural Occurrence | Widely found in nature |
| Production | Can be produced by microorganisms such as Aspergillus niger and Penicillium species |
Enzyme Characteristics
| Characteristic | Details |
|---|---|
| Optimal pH | 3.5-5.0 |
| Optimal Temperature | 50-60°C |
| Appearance | Solid, white to off-white |
Applications
| Application | Details |
|---|---|
| Food Industry | Used in orange and grapefruit processing to improve pulp washing, increase essential oil recovery, debitter, and clarify juice |
| Biotransformation | Utilized in the biotransformation of steroids and antibiotics |
| Deglycosylation | Applied in the deglycosylation of glycopeptide antibiotics, flavonoids, and glycolipids |
Naringinase is a versatile enzyme with numerous applications in the food and biotechnology industries. Its ability to hydrolyze specific glycosidic bonds makes it a valuable tool for improving the taste and quality of citrus juices, as well as for the biotransformation and deglycosylation of various compounds.
