Enzyme debittering

Enzyme Debittering. One of the more promising ways to reduce naringin bitterness is to use enzymes to convert the bitter fla-vone neohesperidoside into a less bitter glucoside or non-bitter... 

Investigations on possible commercial use of enzymes to remove naringin bitterness were carried out for juice (70, 71), concentrate (71), and fruit sections (72). Those investigations showed that it was technically possTFle to use enzymes to reduce naringin bitterness on a commercial scale. However, due to enzyme expense, most of the industry has found it more cost effective to use more mature (less bitter) fruit rather than employ debittering enzymes. 

Enzymatic debittering of citrus juice by rhamnosidase action is a practical process although not now economically important in the United States. It could be a particularly attractive use for an immobilized enzyme. 

Naranginase Debittering of juice Enzyme immobilized in PVA-cryogel [23]... 

Other scientists proposed the removal of QAs fromL. albus flours using bacteria able to cataboUze lupanine and to degrade other lupin alkaloids in culture media [58]. The obtained results suggest that enzymatically active bacterial lysates or purified enzyme complex may possess a high potential for the detoxification of QAs, being an alternative debittering process. 

Fessner W, Anthonsen A (2009) Modern biocatalysis. Wiley-VCH, Weinheim FitzGerald RJ, O Cuinn G (2006) Enzymatic debittering of food protein hydrolysates. Biotechnol Adv 24 234-237 Folk JE (1980) Transglutaminases. Annu Rev Biochem 49 517—531 Freedonia (2005) World enzymes to 2009. Freedonia Group Inrporated, Cleveland... 

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