Source, Production, Immobilization and Industrial Applications of Debittering Enzyme Naringinase: Review

Abstract

Naringinase has a lot of commercial appeal because of its prospective applications in the pharmaceutical and food sectors. In industries, reduction of naringin chemically is completely replaced by microbial naringinases. Debittering enzyme naringinase is used in the fruit juice industry for the purpose of the debittering of various citrus juices and also helps to boost the organoleptic properties and stability of the citrus juices. The most important method of obtaining enzymes is through microbial fermentation because microbial enzymes are highly stable than enzymes obtained from any other sources. Immobilization of industrially significant enzymes is now popular because it allows for the preservation of enzymatic activity for extended periods of time and facilitates their repeated usage.

Isolation and Molecular Characterization of the Naringinase Producing Micro-organisms for the Bio-transformation of Flavonoid

“…19 From these studies it is found that immobilization of enzymes have gained importance nowadays in industries as it allows for the preservation enzymatic activity for a longer interval of time and ease in their duplicate uses. 20 Other then removal of bitterness from the citrus fruit, rhamnosidase activity of the enzyme in coalescence with arabinosidase and β-glucosidase was used for the enhancement of wine aroma. 21 It also used in the metabolites bio-transformation such as antibiotics and steroids.…”