| Identification | Back Directory | [Name]
NARINGINASE | [CAS]
9068-31-9 | [Synonyms]
CL276
youganmei
NARINGINASE
alpha-L-Naringinase
Naringinase (9CI, ACI)
NARINGINASE USP/EP/BP
naringinasefrompencilliumspecies
NARINGINASE, FROM PENICILIUM SP.
naringinase from penicillium decumbens | [EINECS(EC#)]
232-962-4 | [Molecular Formula]
NULL | [MDL Number]
MFCD00131710 |
| Hazard Information | Back Directory | [Chemical Properties]
It mainly contains two enzymes, one is rhamnosidase, which can hydrolyze bitter naringin (naringin-7-rhamnoside) into rhamnose and cerasin, and the second is β-glucosidase, which can hydrolyze cerasin into tasteless naringin and glucose. The process is as follows: The optimal pH value for naringinase is 3.5-5.0, and the optimal 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]
Naringinase is used in orange and grapefruit processing to improve pulp washing, increase the recovery yield of essential oils, and to debitter and clarify the juice.
Naringinase can be used in the deglycosylation of glycopeptide antibiotics, flavonoids, or glycolipids. |
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