Debittering of Kinnow mandarin juice by covalently bound naringinase onhen egg white

摘要

A protocol is optimised for the immobilization of naringinase on glutaraldehyde coated hen egg white (1 g HEW beads, 10 U of naringinase, 37 degreesC, 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 degreesC and 5 h). Its applicability for debittering Kinnow mandarin juice afforded 68% debittering efficiency.