Production, purification, and characterization of the debittering enzyme naringinase

This review discusses the debittering enzyme naringinase and its essential role in the commercial processing of citrus fruit juice. Applications of this enzyme in other areas are identified. Characterization of the enzyme is detailed and its immobilized preparations are discussed. Production of microbial naringinase by fermentation is described. (C) 2000 Elsevier Science Inc. All rights reserved.