DEBITTERING OF KINNOW MANDARIN JUICE BY COVALENTLY BOUND NARINGINASE ON HEN EGG WHITE

Abstract

A protocol is optimised for the immobilization of naringinase on glutaraldehyde coated hen egg white (1 gHEW beads, 10 Uof naringinase, 37°C, 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 naringinunder optimal conditions (5U/gHEW, pH3.0, 60°Cand 5 h). Its applicability for debittering Kinnow mandarin juice afforded 68% debittering efficiency.