Description

Naringinase is a hydrolytic enzyme complex, primarily composed of α-L-rhamnosidase and β-D-glucosidase activities, which is essential for the targeted cleavage of specific glycosidic bonds. This product is critical for industrial processes requiring the debittering of citrus juices and the modification of flavonoid profiles to enhance bioavailability and flavor. It is a key processing aid for manufacturers in the food & beverage, nutraceutical, and pharmaceutical sectors seeking to improve product quality and develop value-added ingredients.

Application

• Citrus Juice Debittering: Hydrolyzes naringin to naringenin and prunin, significantly reducing the characteristic bitter taste in grapefruit and other citrus juices and concentrates.
• Nutraceutical & Functional Food Production: Used to bioconvert flavonoid glycosides (like naringin and hesperidin) into their more bioavailable aglycone forms (naringenin, hesperetin) for enhanced efficacy in supplements.
• Pharmaceutical Intermediate Processing: Employed in the selective synthesis or modification of flavonoid-based pharmaceutical intermediates and active ingredients.
• Flavor & Fragrance Enhancement: Modifies the glycosidic precursors of aroma compounds in wines, teas, and other beverages to release volatile aglycones, improving flavor profiles.
• Research & Development: Serves as a specific biochemical tool in enzymatic studies, metabolic pathway research, and the development of analytical methods for glycosides.

Basic Information

Product Name	Naringinase
CAS No.	9068-31-9
Molecular Formula	N/A (Enzyme Complex)
Molecular Weight	N/A (Enzyme Complex)
Synonyms	Naringinase from Penicillium decumbens; α-L-Rhamnosidase; β-D-Glucosidase; Naringin hydrolase; Naringin-diglucosidase; Aurantiin hydrolase; Naringin 7-O-neohesperidoside hydrolase; Naringin 7-O-rhamnoglucosidase
EINECS	Contact for details

Quality Control

Our Naringinase is produced and tested under strict quality management systems to ensure batch-to-batch consistency and performance. Each lot is characterized for key enzymatic activities (α-L-rhamnosidase and β-D-glucosidase) and meets rigorous specifications for microbial limits and absence of specific contaminants. A comprehensive Certificate of Analysis (COA) detailing purity, activity, and safety parameters is provided with every shipment to support your quality assurance protocols.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C. This material is hygroscopic (moisture-sensitive). For long-term stability, keep the container in a cool, dry place and allow it to reach room temperature before opening to prevent condensation.

Specification

Item	Specification
Appearance	Light yellow to brown powder or lyophilized powder
Identification (Enzyme Activity)	Conforms
Total Activity (α-L-Rhamnosidase)	≥ X U/mg (Contact for specific grade)
Total Activity (β-D-Glucosidase)	≥ X U/mg (Contact for specific grade)
Protein Content (Biuret)	≥ X%
Loss on Drying	≤ X%
Microbial Limit (Total Plate Count)	≤ X CFU/g
E. coli	Absent
Salmonella	Absent

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.