Production, purification, and characterization of the debittering enzyme naringinase

被引：115
作者：
Puri, M [1 ]
Banerjee, UC [1 ]
机构：
[1] Inst Microbial Technol, Biochem Engn Res & Proc Dev Ctr, Sector 39A, Chandigarh 160036, India
来源：
BIOTECHNOLOGY ADVANCES | 2000年 / 18卷 / 03期
关键词：
naringinase; naringin; debittering of fruit juice;
D O I：
10.1016/S0734-9750(00)00034-3
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This review discusses the debittering enzyme naringinase and its essential role in the commercial processing of citrus fruit juice. Applications of this enzyme in other areas are identified. Characterization of the enzyme is detailed and its immobilized preparations are discussed. Production of microbial naringinase by fermentation is described. (C) 2000 Elsevier Science Inc. All rights reserved.
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收藏
页码：207 / 217
页数：11
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