What is Enzyme Naringinase?

CAS No.: 9068-31-9 
Physical and chemical properties: naringinase soluble in water, insoluble in ethanol. It breaks down citrus bitterness into flavorless compounds called sakura and grapefruit.
Production method:
Generally, Aspergillus Niger is grown on the culture medium of lemon soil and its extraction solution is precipitated by solvent. This income often contains a certain amount of pectinase, if used to produce fruit juice win page zun-production clarification type and can not produce turbid type, so when used for turbid juice to remove bitter, with urea destruction of pectinase activity (pH 8,37 ℃. 2h), and separate the active pectinase and naringinase by different solubility of alcohol. Coniella diplodiella; Coniella diplodiella; Coniella diplodiella; Coniella diplodiella Sclerotinia libertiana; Aspegillus usamii), etc.
1. Enzyme preparation. It is mainly used to remove bitterness from grapefruit and bitter orange juice, pulp and peel. The dosage is 0.01% ~ 0.05%. The desiccation time of juice was 1 ~ 4h(pH3.5 ~ 5.0).
2. For dairy food, meat food, baked goods, flour food, seasoning food, etc.
3. Anti-inflammation, anti-virus, anti-cancer, anti-mutation, anti-allergy, anti-ulcer, analgesia, blood pressure lowering activity, can reduce blood cholesterol, reduce the formation of thrombosis, improve local microcirculation and nutrition supply, can be used for the production of prevention and treatment of cardiovascular and cerebrovascular diseases.
Enzyme Naringinase system is composed of alpha-l-rhamnosidase and beta-d-glucosidase. Naringinase is an Enzyme that hydrolyzes naringin and generates naringin to remove bitterness.
Enzyme Naringinase exists naturally in Citrus fruits, especially in Citrus grandis L. In commercial grapefruit juice production, naringase is used to eliminate the bitter taste of naringin. In humans, naringin is metabolized into naringin (non-bitter) by the enzyme naringin present in the gut.
When naringin is treated with potassium hydroxide or another strong base and then catalytic hydrogenated, it becomes naringin dihydrochalcone, a compound that is about 300-1800 times sweeter than sugar at threshold concentrations.
Naringinase is a debittering enzyme that is used in commercial production of grapefruit juice. It breaks down the compound Naringin in grapefruit juice that gives it a bitter taste. It is a multienzyme complex which possesses alpha l-rhmanosidse and beta glucosidase activity. The E.C. No.( of the naringinase and rhmanosidase are the same. It firstly breaks the naringin into the prunin, i.e. less bitter substances, and lastly it breaks the prunin in to the glucose. In this way fruit juice is debittered. Ram gene is a rare gene, it is found in very few microorganisms like some Bacillus species and mainly naringin is hydolysed by the Aspergillus Niger, but production of naringinase from the fungus is a difficult task as the growing rate is much slower for fungi than the bacteria.
In the naringinase fermentation medium, the pomelo peel is used as the principal raw material for the naringinase fermentation and ammonium salt or urea is used as nitrogen source, the repression function of glucose, fructose, starch and the like to catabolism of naringinase fermentation is eliminated. As the industrial processing of pomelo has been achieved, the pomelo peel as the side product is stable in resource; in addition, the technology of peeling firstly and then squeezing juice is used in the pemelo processing, thus the rest peel, compared with the processing side product of orange, tangerine and grapefruit (pomelo), has the advantages of high naringin and aurantiamarin content, low glucose content and low fructose content. Therefore, the fermentation medium provided by the invention has the characteristics of stable resource, low cost, high naringinase fermentation yield, and the like, and is beneficial for industrial production. The fermentation medium can produce naringinase in high yield whatever uncooked material fermentation and cooked material fermentation is used.