Biotransformation and Debittering of Limonoids: an Overview

doi:10.7506/spkx1002-6630-201509051

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Biotransformation and Debittering of Limonoids: an Overview

WANG Songlin1, PENG Rong1, CUI Rong2, YIN Zhongyi3, ZHENG Xuxu1,3,*

1. School of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067,
China; 2. Educational Administration, Chongqing Technology and Business University, Chongqing 400067, China;
3. Chongqing Key Laboratory of Catalysis and Functional Organic Molecules, Chongqing 400067, China

Online:2015-05-15 Published:2015-05-11

Abstract

Abstract:

The occurrence of the limonoid aglycone limonin, responsible for bitterness in citrus juice, remains a major
impediment to the development of citrus juice industry worldwide. Biotransformation of limonin for ameliorating bitterness
has been unequivocally suggested to be the current method of choice. This article mainly focuses on the recent progress
in the structure and classification, natural biotransformation and delayed bitterness of limonoids as well as debittering by
enzymatic methods, immobilized cells and genetic engineering.

Key words: citrus, limonoids, limonin, natural biotransformation, biological debittering

CLC Number:

Q819

WANG Songlin1, PENG Rong1, CUI Rong2, YIN Zhongyi3, ZHENG Xuxu1,3,*. Biotransformation and Debittering of Limonoids: an Overview[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509051.

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Biotransformation and Debittering of Limonoids: an Overview

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