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.
