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Utilizing Enzyme for Reducing Bitterness in Grapefruit Juice
The hydrolytic conversions of naringin to prunin and prunin to naringenin during debittering processing for grapefruit juice.(The naringin level in the juice blank was determined as 418.5 mg/mL. 1. squeezed, 2.filtration, 3.debittering enzymatic treatment by an enzyme mixture of α-L-rhamnosidase (0.1 mg/mL) and β-D-glucosidase (0.1mg/mL), 4. centrifugation, 5. pasteurization, 6. after 4 weeks of storage at -20℃
The hydrolytic conversions of naringin to prunin and prunin to naringenin during debittering processing for grapefruit juice.(The naringin level in the juice blank was determined as 418.5 mg/mL. 1. squeezed, 2.filtration, 3.debittering enzymatic treatment by an enzyme mixture of α-L-rhamnosidase (0.1 mg/mL) and β-D-glucosidase (0.1mg/mL), 4. centrifugation, 5. pasteurization, 6. after 4 weeks of storage at -20℃

Author:Po-Jung Chien*, Yuan-Tay Shyu and Shu-Hui Yang

Abstract:

    The objectives of this study were to evaluate the applicability of α-L-rhamnosidase in debittering grapefruit juice and to investigate the quality and acceptance of the enzymaticly debittered juice. When the processed juice was not enzymaticly debittered, its naringin content was not significant’y changed (p>0.05). In addition, the acceptance of processed juices that were debittered using naringinase, α-L-rhamnosidase and β-D-glucosidase, respectively, were further studied. Results show that the processes of enzymatic debittering can hydrolyze the bitter flavanones, but not interfere the other constitutions of the juice Compared with the undebittered juice, the acceptance of debittered one was significantly increased. These results suggest that enzymatic debittering using α-L-rhamnosidase could promote the acceptance of people for grapefruit juice.

Key words:Debittering, α-L-Rhamnosidase, Naringin and Grapefruit juice

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Journal of
Taiwan Agricultural Research
Vol. 73, No.1 (2024) ISSN: 2790-086X Vol. 73, No.1 (2024)
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