Naringinase manufacturer price use

Product Name: Naringinase Chinese English name alias debittering enzymes: Naringinase legal ID: EC3.2.1.21 Uses: mainly used bitterness of grapefruit and orange juice, pulp and peel off like bitter. An amount of O.01% ~ O.05%, at a pH of 3.5 ~ 5.O, at a temperature of 20 ~ 50 ℃ conditions, can maintain the 1 ~ 4h juice bitter off. Need debittering concentrated fruit juice, before debittering not diluted because the high concentration of sugar system will inhibit β- glucosidase hydrolysis of wild cherry pigment. Properties: Naringinase soluble in water, soluble in ethanol. It can be broken down into components citrus bitterness of wild cherry plain tasteless and naringenin. This is because it contains two enzymes: one is the mouse in glucosidase, make bitter naringin (naringenin -7- mouse in glycoside) is hydrolyzed to rats in sugar and wild cherry plain; the other is β- glucosidase, which can be hydrolyzed to wild cherry plain tasteless naringenin and glucose. Naringinase optimum pH of 3.5 to 5.0, optimum temperature was 50 ~ 60 ℃.