Naringinase — Frequently Asked Questions
2026-10-23 16:28:08
Naringinase — Frequently Asked Questions
1. What is naringinase?
Naringinase (CAS 9068-31-9) is a food-grade enzyme preparation capable of hydrolyzing naringin—the primary bitter-tasting flavonoid found in citrus fruits. Through the synergistic action of two enzymes—α-L-rhamnosidase and β-D-glucosidase—it converts naringin into prunin (naringenin-7-glucoside) and subsequently into naringenin, thereby significantly reducing bitterness. The naringinase we supply comes as an off-white to light tan-brown powder that is readily soluble in water. It is primarily used in citrus juice processing, the production of fruit-based products, and biochemical research.
2. What are the applications of naringinase?
Its primary commercial use is the debittering of citrus juices and citrus-derived ingredients. Naringin is responsible for the persistent bitterness found in grapefruit, pomelo, and certain types of orange juice. Treating juice with naringinase prior to pasteurization breaks down naringin without the need for dilution or the addition of masking agents. Typical applications include the debittering of grapefruit, pomelo, and various other citrus juices; the processing of juice blends and concentrates; the treatment of citrus peels and pulp; flavor enhancement; and the preparation of prunin and naringenin for research purposes.
3. What is the difference between naringinase and naringin?
They represent an enzyme-substrate relationship. Naringin is a bitter-tasting flavonoid found in citrus fruits (especially grapefruit and pomelo), while naringinase is the enzyme that breaks down naringin, functioning as a processing aid. In short: naringin causes bitterness, whereas naringinase removes it. If you require the bitter compound itself, please purchase naringin (CAS 10236-47-2) rather than naringinase.
4. What enzyme activity specifications and testing methods are available for your products?
Enzyme activity is the most critical specification, as it directly determines the required dosage and overall cost. We offer products with various activity levels, such as 10,000, 20,000, and 50,000 U/g. One unit (U) is defined as the amount of enzyme required to release 1 µmol of reducing sugar (or 1 µmol of naringin) per minute under the conditions specified in the Technical Data Sheet (TDS). Activity is measured using spectrophotometry or High-Performance Liquid Chromatography (HPLC), and every batch is tested. Because the definition of a "unit" may vary between suppliers, please consider both the enzyme activity value and the specific measurement method when evaluating products—do not rely solely on the "U/g" figure for comparison.
5. What are the optimal pH and temperature ranges?
For our food-grade naringinase, the typical operating conditions are an optimal pH of 4.0–5.5 and an optimal temperature of 45–60 °C; the effective pH range is 3.5–6.5. Reaction rates decrease below 40 °C, while the rate of enzyme inactivation accelerates rapidly above 65 °C. Please refer to the TDS for the specific values applicable to your batch. Practical note: Naringinase is inactivated by strong acids, strong bases, and heavy metal ions. Therefore, please adjust the pH before adding the enzyme, and avoid using equipment made of copper or iron.
6. What is the recommended dosage for debittering citrus juice?
The dosage is not fixed; it depends on the naringin content in the juice, the enzyme's activity level, and the desired degree of debittering. For initial trials, a recommended dosage is 0.05–0.5 g/L of juice. Process the juice at 45–55 °C for 30–60 minutes, followed by pasteurization to inactivate the enzyme. We recommend conducting trials using 3–5 different dosage levels. You can then measure the residual naringin content via High-Performance Liquid Chromatography (HPLC) and select the dosage that achieves your desired sensory profile while using the minimum amount of enzyme. We can provide both the trial protocol and the necessary samples.
7. Is your naringinase food-grade? What documentation is provided?
Yes, our standard-grade products are specifically manufactured for food processing applications. Each shipment includes the following documents: a Certificate of Analysis (COA), a Technical Data Sheet (TDS) detailing enzyme activity and assay methods, a Material Safety Data Sheet (MSDS), a non-GMO statement, an allergen statement, heavy metal and microbiological test results, and a Certificate of Origin. If your target market requires additional documentation—such as health certificates, irradiation-free statements, or specific residue test reports—please let us know the destination country; we will confirm which documents can be provided before you place your order.
8. What is the price of naringinase?
Pricing depends on four factors: enzyme activity (e.g., a product with 50,000 U/g activity will have a higher unit price than one with 10,000 U/g), order volume (1 kg trial packs, 25 kg drums, or full-pallet quantities), product grade and documentation requirements, and delivery terms (such as FOB, CIF, or express courier). Prices are not fixed—please provide details regarding the required enzyme activity, quantity, destination, and documentation needs so that we can offer an accurate quote.
9. What are your minimum order quantity (MOQ), sample policy, and lead times?
Samples: We can provide 100 g–1 kg samples for evaluation; costs for the samples and express shipping will be determined on a case-by-case basis. Minimum Order Quantity (MOQ): 1 kg for trial orders, and 25 kg for standard commercial orders. Packaging: 1 kg aluminum foil bags packed in cartons; 25 kg fiber drums lined with double-layered, food-grade plastic bags. Delivery Lead Time: 3–7 business days for in-stock products; 10–15 business days if customization of enzyme activity or packaging is required. Samples are provided with a lot-specific Certificate of Analysis (COA), allowing your laboratory to verify the enzyme activity prior to a formal purchase.
10. How should naringinase be stored and handled?
Store in the original, unopened packaging in a dry environment below 25 °C, away from direct sunlight. Ensure the packaging remains tightly sealed—naringinase is hygroscopic and will lose its activity if exposed to moisture. Avoid prolonged exposure to temperatures above 40 °C, and do not store alongside strong acids, strong bases, or heavy metal salts. Shelf life: 24 months.