ナリンギナーゼの熱安定性
スポンサーリンク
概要
- 論文の詳細を見る
Naringinase obtained from Aspergillus niger is used for industrial production of canned Natsudaidai (Citrus Natsudaidai HAYATA), because it can hydrolyze a bitter component, naringin (4, 5, 7-trihydroxy flavanone-7-rhamnoglucoside) containing in Natsudaidai and convert to none bitter substances. In order to debitter more effectively the naringin in canned Natsudaidai, the heat stability of naringinase under various conditions were tested. The results obtained were as follows: 1. The heat stability of naringinase at pH 5.5 was higher than at pH 3.3. 2. The heat stability of naringinase was increased in the presence of sucrose or naringin. 3. The heat stability of naringinase was much improved in the presence of sucrose and naringin.
- 社団法人 日本農芸化学会の論文
著者
関連論文
- 2.BTDSおよび関連化合物の微生物活性について(IV生物にたいする活性)(O-Benzoylthiamine Disulfideにかんする小委員会報告)
- Thiamine disulfideにかんする研究 : (VI)O-Benzoylthiamine disulfide類の微生物活性について
- ナリンギナーゼの熱安定性