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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.
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Puri et al. (2001) studied this question.
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