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NARINGIN BITTERNESS OF GRAPEFRUIT JUICE DEBITTERED WITH NARINGINASE IMMOBILIZED IN A HOLLOW FIBER
Author(s) -
OLSON ALFRED C.,
GRAY GREGORY M.,
GUADAGNI DANTE G.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06438.x
Subject(s) - naringin , chemistry , grapefruit juice , food science , hydrolysis , chromatography , aspergillus niger , substrate (aquarium) , biochemistry , pharmacology , pharmacokinetics , medicine , oceanography , geology
Naringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinasé activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles/min/mg protein for the enzyme in solution using grapefruit juice reconstituted from a frozen concentrate as the substrate. Unclarified juice containing particulate matter could be pumped through the reactor with no adverse effects. A high correlation was obtained between sensory perception of bitterness in grapefruit juice and different lowered naringin levels in the juice produced by the hollow fiber/naringinase reactor.