enzymatic naringinase debittering of citrus juice
process / process-citrus-enzymatic-naringinase-debittering
柑橘ジュースのナリンギナーゼ酵素脱苦味
Enzymatic naringinase debittering of citrus juice is a debittering treatment using naringinase enzyme, sometimes immobilized on a support, to hydrolyze naringin in citrus juice, while adsorbing and reducing limonin.
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Reading the bitterness
Enzymatic debittering of citrus juice uses naringinase to hydrolyze naringin in grapefruit juice, along with adsorption to reduce limonin. The report below uses enzyme immobilized on an agarose support.
In an experiment treating grapefruit juice with naringinase immobilized on an octyl-glyoxyl agarose support, naringin concentration fell by 74%. This treatment was tested in a grapefruit-juice experimental system.
The same treatment reduced limonin concentration by 76%, putting both naringin and limonin below their detection thresholds. This was laboratory-scale treatment; commercial-line use cannot be confirmed from the source report.
The same study also reports treating grapefruit juice with enzyme immobilized on a different support, butyl-glyoxyl agarose (BGA); naringin fell by 54% and limonin by 100% under that condition.
The study also washed and recovered enzyme immobilized on OGA after each 24-hour reaction and reused it for 5 consecutive batches at the same catalyst-to-juice ratio. In every one of the 5 batches, limonin and naringin concentrations were lower after reaction than before and both approached threshold values. Initial concentrations varied with season and fruit development stage. Meanwhile, prunin concentration increased after reaction in every batch except batch 2.
Sources for this overview
Checked for this overview: Reflected the processing mechanism of naringin hydrolysis and limonin adsorption in the definition paragraph. / Reflected the 74% naringin reduction with immobilized enzyme. / Reflected the 76% limonin reduction, results below detection thresholds, and laboratory-scale limitation. / Naringin decreased 54% and limonin 100% with the BGA support. / Findings of lower concentrations through 5 consecutive batches and increased prunin except in batch 2.
Follow the connections
enzymatic naringinase debittering of citrus juice →reduces→ naringin →is associated with→ bitterness
enzymatic naringinase debittering of citrus juice →reduces→ limonin →is associated with→ bitterness
Citrus natsudaidai →— perceived bitterness is s…→ enzymatic naringinase debittering of citrus juice
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: 8 samples of canned natsumikan (experiment 3, 3 months after manufacture). Combinations of ordinary peeling and cold-acid peeling, Sankyo naringinase and Kumitanase, and the addition method and the soaking method. 7 panelists ranked the bitterness, the ranks were converted to normal scores, and analysis of variance was performed (14 blocks, 7 replicates).
Note: The significant combinations were confirmed from the main text (B-D and C-D at 1%; A-B, B-E, C-E, D-G and D-H at 5%) and from the adjusted means in Table 8 (the 5% least significant difference is 0.78, and 1% is 1.10). The differences from the no-addition group with the same peeling method and the same enzyme (C versus A, E versus D, F versus D, H versus G) are not significant. The adjusted means (+ is more bitter) were A 0.29, B -0.55, C -0.40, D 0.71, E 0.38, F -0.04, G -0.13 and H -0.28. Regarding E and F being judged more bitter than G and H, the author thinks that because G and H had less acid, the panelists were misled about the bitterness by the sourness. The author's summary generalizes this as "an effect of enzymatic debittering is recognized". In the tasting in experiments 1 and 2, the groups with addition were less bitter than those without, and 2B, 2C, 3B and 3C of experiment 1 are described as tasting almost not bitter, but this is a description of tasting with no number of people or method stated.
Show data
ingredient-natsumikan —has_perceived_bitterness_suppressed_by→ process-citrus-enzymatic-naringinase-debitteringHow processing and cooking change it (4)
Scope: Layer: Grapefruit juice, naringinase immobilized on agarose carrier (octyl-glyoxyl agarose).
Note: Treatment with the carrier resulted in a 74% reduction in naringin concentration, according to the report.
Show data
process-citrus-enzymatic-naringinase-debittering —reduces→ compound-naringinScope: Same as above (grapefruit juice, naringinase immobilized on an agarose carrier)
Note: The same treatment is reported to have reduced limonin concentration by 76%, bringing both naringin and limonin below their detection thresholds.
Show data
process-citrus-enzymatic-naringinase-debittering —reduces→ compound-limoninScope: Layer: Food. Grapefruit juice treated with enzyme immobilized on butyl-glyoxyl agarose (BGA) support.
Show data
process-citrus-enzymatic-naringinase-debittering —reduces→ compound-limoninScope: Layer: Food. Grapefruit juice, OGA-immobilized naringinase used sequentially for 5 batches by washing and recovering the catalyst every 24 hours of reaction at the same catalyst-to-juice ratio.
Note: The authors note that initial concentrations in each batch varied by season and growth stage. Specific values are not indicated in the text but appear only in Figure 9 as a graph, so verbatim citation remains qualitative in scope.
Show data
process-citrus-enzymatic-naringinase-debittering —reduces→ compound-naringin