Purification and characterization of a naringinase from a newly isolated strain of Bacillus amyloliquefaciens 11568 suitable for the transformation of flavonoids
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- 作者：Yunping Zhua ; c ; Huiyong Jiad ; Menglu Xib ; Liya Xuc ; Shaoming Wub ; Xiuting Lia ; b ; lixt@th.btbu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; li_xiuting@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Naringinase ; Bacillus amyloliquefaciens ; Debittering ; Naringin ; Purification
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：39-46
- 全文大小：935 K
文摘
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The naringinase was from a newly isolated strain of Bacillus amyloliquefaciens 11568.
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The nariginase is a single protein with α-l-rhamnosidase and β-d-glucosidase activity.
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Several flavonoids could be transformed by the naringinase.
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The naringin in citrus juice could be efficiently hydrolyzed by the naringinase.