Optimization of Naringinase Treatment for Debittering of Citrus grandis (L.) Osbeck cv. Guanximiyou Juice

doi:10.7506/spkx1002-6300-201008016

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 70-73.doi: 10.7506/spkx1002-6300-201008016

• Technology Application • Previous Articles Next Articles

Optimization of Naringinase Treatment for Debittering of Citrus grandis (L.) Osbeck cv. Guanximiyou Juice

HUANG Gao-ling1,2，NI Hui1,2，HU Yang1,2，GUO Fei-fei1，CAI Hui-nong1,2

1. College of Bioengineering, Jimei University, Xiamen 361021, China；
2. Food Biotechnology Engineering Research Center of Xiamen, Xiamen 361021, China

Received:2009-05-25 Online:2010-04-15 Published:2010-12-29
Contact: CAI Hui-nong E-mail:nihui@jmu.edu.cn

Abstract

Abstract:

In the present study, naringinase, an enzyme that hydrolyzes naringin responsible for bitter taste, was used to debitter Citrus grandis (L.) Osbeck cv. Guanximiyou (Guanxi pomelo) juice. To maximize the removal rate of naringin from Guanxi pomelo juice, major hydrolysis parameters including enzyme dosage, reaction temperature and time and pH were investigated by single factor and orthogonal array design methods. Naringin in Guanxi pomelo juice was analyzed by reversed phase high performance liquid chromatographic method. Results indicated that a maximum removal rate of naringin of more than 97% was achieved by using 7.4 U/mL of naringinase to treat Guanxi pomelo juice for 100 min at 60 ℃ and pH 3.6.

Key words: Guanxi pomelo, juice, naringinase, naringenin, debittering

CLC Number:

HUANG Gao-ling1,2，NI Hui1,2，HU Yang1,2，GUO Fei-fei1，CAI Hui-nong1,2. Optimization of Naringinase Treatment for Debittering of Citrus grandis (L.) Osbeck cv. Guanximiyou Juice[J]. FOOD SCIENCE, 2010, 31(8): 70-73.

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Optimization of Naringinase Treatment for Debittering of Citrus grandis (L.) Osbeck cv. Guanximiyou Juice

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