Debittering of Kinnow mandarin juice by covalently bound naringinase on hen egg white

Food Biotechnology

Volumn 15, Issue 1, 2001, Pages 13-23

  Puri, Munish ^a   Seth, Malini ^a   Marwaha, S S ^b   Kothari, R M ^c  

^a Punjab University   (India)

^b Punjab State Veterinary Council   (India)

^c NORTH MAHARASHTRA UNIVERSITY   (India)

Author keywords

Covalent binding; Debittering; Hen egg white; Kinnow mandarin juice; Naringinase

Indexed keywords

ALDEHYDES; ENZYME IMMOBILIZATION;

COVALENT BOND;

BIOTECHNOLOGY;

EID: 0035718415     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-100103891     Document Type: Article

References (19)

1. Properties of pectin esterase immobilized on glycophase coated controlled pore glass
2. Immobilization of penicillin acylase on copolymer of butyl acrylate and ethylene dimethacrylate
3. A method for the preparation of hen egg white beads containing immobilized biocatalysts
4. Determination of proteins: A modification of lowry method that gives a linear photometric response
5. Optimisation of parameters for debittering of kinnow mandarin juice by Rhodococcus fascians
6. Immobilization of enzymes to various acrylic copolymers
7. Immobilization of naringinase on glycophase coated porous glass
8. Preparation and properties of immobilized naringinase using tannin aminohexyl cellulose
9. Inhibitory effects of citric acid in enzyme debittering of citrus fruit juice
10. Biochemical basis of bitterness in citrus fruit juices and biotech approaches for debittring
11. Studies on the applicability of alginate entrapped naringinase for the debittering of Kinnow juice
12. The studies on the preparation of covalently immobilized naringinase
13. Improved flavour of navel orange and grapefruit juices by removal of bitter component with cyclodextrin polymer
14. Enzymatic hydrolysis of naringin in grapefruit
15. Factors affecting the inactivation of naringinase immobilized on chitin during debittering of fruit juice
16. Comparison of the kinetics and factors affecting the stabilites of chitin immobilized naringinase from two fungal sources