Preparation and Properties of Rhamnosidase and Glucosidase Fractions from a Fungal Flavonoid Glycosidase Preparation, “Naringinase C‐100”
Authors:
- 1 November 1962
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 27 (6) , 597-601
Abstract
SUMMARY: A fungal enzyme preparation, “Naringinase C‐100,” was separated by paper electrophoresis into individual rhamnosidase and glucosidase fractions. The specificities of these fractions were determined by testing their ability to hydrolyze various flavonoid and related phenolic glycosides. The individual rhamnosidase and glucosidase fractions were characterized by determining the degree of hydrolysis produced in standard naringin and prunin substrate solutions at various pH's, temperatures, and time intervals. A paper chromatographic‐fluorometric method suitable for quantitative determination of naringin and prunin in mixtures containing naringin, prunin, and naringenin was devised and employed in the characterization studies.Keywords
This publication has 2 references indexed in Scilit:
- ENZYMATIC HYDROLYSIS OF NARINGIN, THE BITTER PRINCIPLE OF GRAPEFRUIT aJournal of Food Science, 1958
- Determination of Flavanones in Citrus FruitsAnalytical Chemistry, 1947