High-pressure liquid chromatographic determination of naringinase activity.

Horiuchi, Shiro; Yamamoto, Hidehiko; Asakoshi, Tadashi; Tanaka, Tokuharu

doi:10.3136/nskkk1962.32.8_582

Cited by 3 publications

(1 citation statement)

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“…and the activity ofthe enzyme was assayed using soluble starch as the substrate by measuring the decrease in iodine-staining power as previously described (Kometani et al, 1994b), p-Amylase from sweet potato was from the Sigma Chemical Co., Ltd. and one unit of the enzyme was defined as the amount of enzyme that formed I mg of maltose from starch in 3 min at 20'C and pH 4.8. Naringinase(commercial enzyme mixture of a-rhamnosidase and ~-glucosidase from Aspergillus niger) was a gift from the Tanabe Seiyaku Co., Ltd. a-Rhamnosidase activity was assayed according to a previously described method (Horiuchi et al, 1985) with slight modification ofthe HPLC conditions. The activity was assayed using naringin as a substrate by measuring the decrease in the amount of substrate with HPLC on an ODS as will be described later.…”

Section: Methodsmentioning

confidence: 99%

Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides.

Terada

Kometani

Nishimura

et al. 1995

FSTI

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Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be used as the stabilizer of natural pignents against ultraviolet irradiation. Furthermore, it was revealed that hesperidin glycosides could prevent the fornration of hesperidin crystals, which cause turbidity in canned mandarin orange syrup or cloud in clarified mandarin orange juice, in aqueous solutions. Hesperidin glycosides were more effective than P-CD in preventing the turbidity in the model syrup of canned mandarin orange, and were also effective in preventing the cloud in the model orange juice. The use of hesperidin glycosides only involves adding them to the solution in order to prevent turbidity or cloud. As they were autoclavable and did not have any taste, hesperidin glycosides could be used as an agent to prevent turbidity in canned mandarin orange syrup or the cloud in clarified mandarin orange juice.

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Section: Methodsmentioning

confidence: 99%