Characterization and preparation of Aspergillus niger naringinase for debittering citrus juice

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Ni, Hui ^a,b   Chen, Feng ^a,b   Cai, Huinong ^a   Xiao, Anfeng ^a,c   You, Qi ^b   Lu, Yunzhen ^a  

^a JIMEI UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

^c RESEARCH CENTER OF FOOD BIOTECHNOLOGY OF XIAMEN CITY   (China)

Author keywords

Aspergillus niger; Citrus juice; Debittering; Naringinase; Oral acute toxicity

Indexed keywords

AURANTIIN; BETA GLUCOSIDASE; FLAVANONE DERIVATIVE; FLAVORING AGENT; FUNGAL PROTEIN; MULTIENZYME COMPLEX; NARINGINASE;

ANIMAL; ARTICLE; ASPERGILLUS NIGER; BEVERAGE; CHEMISTRY; CITRUS; ENZYME STABILITY; ENZYMOLOGY; FEMALE; FREEZE DRYING; ISOLATION AND PURIFICATION; MALE; MAXIMUM TOLERATED DOSE; METABOLISM; MOLECULAR WEIGHT; MOUSE; MOUSE STRAIN; PH; PROTEIN SUBUNIT; TASTE; TEMPERATURE;

ANIMALS; ASPERGILLUS NIGER; BETA-GLUCOSIDASE; BEVERAGES; CITRUS; ENZYME STABILITY; FEMALE; FLAVANONES; FLAVORING AGENTS; FREEZE DRYING; FUNGAL PROTEINS; HYDROGEN-ION CONCENTRATION; MALE; MAXIMUM TOLERATED DOSE; MICE; MICE, INBRED STRAINS; MOLECULAR WEIGHT; MULTIENZYME COMPLEXES; PROTEIN SUBUNITS; TASTE; TEMPERATURE;

ASPERGILLUS NIGER; CITRUS; MUS;

EID: 84856036356     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02471.x     Document Type: Article

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