A method for assaying the rhamnosidase activity of naringinase

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

“…Apparently, the enzymic release (e.g. via naringinase) of rhamnose from the flavonoids naringin (grapefruit) or hesperidin (orange) may contribute additional free rhamnose (Romero et al 1985). Although overall rhamnose content is low, it is higher in commercial juices than in fresh juice, probably due to processing and pasteurization of the former.…”

Thermal Inactivation and Product Inhibition ofAspergillus terreusCECT 2663 α-L-Rhamnosidase and Their Role on Hydrolysis of Naringin Solutions

“…The activity of Rase was measured using pNPR as described by Romero et al,12) and 0.05 M succinic acid W sodium succinate pH 5.5 was used as buŠer. Glase activity was estimated with pNPG.…”

Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology

“…One unit of α-L-rhamnosidase activity (U) is defined as the amount of enzyme that could hydrolyze one micromole of naringin per minute at the assay conditions. Another method was also used to check the activity of α-Lrhamnosidase enzyme by using synthetic substrate p-nitrophenyl-α-lrhamnopyranoside and monitored the liberation of p-nitrophenolate ion spectrophotometrically at 400 nm, molar extinction coefficient value of 21.44 mM −1 cm −1 (Romero et al, 1985).…”