NARINGIN BITTERNESS OF GRAPEFRUIT JUICE DEBITTERED WITH NARINGINASE IMMOBILIZED IN A HOLLOW FIBER

Naringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinasé activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles/min/mg protein for the enzyme in solution using grapefruit juice reconstituted from a frozen concentrate as the substrate. Unclarified juice containing particulate matter could be pumped through the reactor with no adverse effects. A high correlation was obtained between sensory perception of bitterness in grapefruit juice and different lowered naringin levels in the juice produced by the hollow fiber/naringinase reactor. Copyright © 1979, Wiley Blackwell. All rights reserved