NARINGIN BITTERNESS OF GRAPEFRUIT JUICE DEBITTERED WITH NARINGINASE IMMOBILIZED IN A HOLLOW FIBER

Journal of Food Science - Tập 44 Số 5 - Trang 1358-1361 - 1979
Alfred C. Olson1, Gregory M. Gray1, D. G. Guadagni1
1Authors Olson, Gray and Guadagni are with the USD A Western Regional Research Cenrer, SEA‐AR, Berkeley, CA 94710.

Tóm tắt

ABSTRACTNaringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinasé activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles/min/mg protein for the enzyme in solution using grapefruit juice reconstituted from a frozen concentrate as the substrate. Unclarified juice containing particulate matter could be pumped through the reactor with no adverse effects. A high correlation was obtained between sensory perception of bitterness in grapefruit juice and different lowered naringin levels in the juice produced by the hollow fiber/naringinase reactor.

Từ khóa


Tài liệu tham khảo

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Thông tin xuất bản

Journal of Food Science

Tập 44 Số 5

1358-1361

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