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Основная информация
| Атрибут | Подробнее |
|---|---|
| Имя | Нарингиназа |
| Номер по CAS | 9068-31-9 |
| Химический класс | Hydrolytic enzymatic complex |
| Enzyme Activities | α-L-Rhamnosidase and β-D-Glucosidase |
Возникновение и источники
| Источник | Подробнее |
|---|---|
| Естественное возникновение | Widely found in nature |
| Постановка | Can be produced by microorganisms such as Aspergillus niger and Penicillium species |
Характеристики фермента
| Характеристика | Подробнее |
|---|---|
| Оптимальный рН | 3.5-5.0 |
| Оптимальная температура | 50-60 ° C |
| Внешний вид | Solid, white to off-white |
Приложения
| Процесс подачи заявки | Подробнее |
|---|---|
| Пищевая промышленность | Used in orange and grapefruit processing to improve pulp washing, increase essential oil recovery, debitter, and clarify juice |
| Биотрансформация | Utilized in the biotransformation of steroids and antibiotics |
| Deglycosylation | Applied in the deglycosylation of glycopeptide antibiotics, flavonoids, and glycolipids |
Naringinase is a versatile enzyme with numerous applications in the food and biotechnology industries. Its ability to hydrolyze specific glycosidic bonds makes it a valuable tool for improving the taste and quality of citrus juices, as well as for the biotransformation and deglycosylation of various compounds.
Фабрика и отгрузка
