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Debittering of Kinnow mandarin juice by covalently bound naringinase on hen egg white

journal contribution
posted on 2001-12-01, 00:00 authored by Munish PuriMunish Puri, M Seth, S S Marwaha, R M Kothari
A protocol is optimised for the immobilization of naringinase on glutaraldehyde coated hen egg white (1 g HEW beads, 10 U of naringinase, 37°C, pH 4.0 and 48 h) through 1% glutaraldehyde cross linking. The efficiency of immobilization was 140%, while soluble naringinase afforded 91% efficacy for the hydrolysis of standard naringin under optimal conditions (5 U/g HEW, pH 3.0, 60°C and 5 h). Its applicability for debittering Kinnow mandarin juice afforded 68% debittering efficiency.

History

Journal

Food Biotechnology

Volume

15

Issue

1

Pagination

13 - 23

ISSN

0890-5436

Publication classification

CN.1 Other journal article

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