Effects Of Naringinase And Its Components On Orange Juice Quality

Orange juice is one of the most popular fruit juice products.It produces a slight bitter taste during processing,which affects the taste.Naringinase is a compound enzyme composed of two activities of α-L-rhamnosidase and β-D-glucosidase,which has a hydrolysis effect on naringin,which causes bitterness in citrus juice,but naringinase affects the quality of orange juice The mechanism of enzyme activity has not yet been thoroughly analyzed.In this paper,α-Lrhamnosidase and β-D-glucosidase were used to simulate orange naringinase to treat orange juice,and the single and synergistic effects of α-L-rhamnosidase and β-D-glucosidase were analyzed.The effect of orange juice flavor,nutrition and antioxidant activity,the results are as follows:(1)Using α-L-rhamnosidase and β-D-glucosidase compound to simulate the activity of naringinase,the compound naringinase enzyme activity is 30 U/mL,and it has hydrolysis effect on naringin in orange juice.The conditions for naringinase hydrolyzing orange juice were optimized.It was obtained that 10 U/mL naringinase was hydrolyzed at 45℃ for 20 min.The content of naringin in orange juice could be reduced below the threshold.(2)Compared with ultrafiltration,macroporous resin adsorption,β-cyclodextrin embedding and other methods to remove naringin.the quality of orange juice after naringinase treatment is closest to that of the original orange juice,and the polyphenol content in orange juice is significantly increased,antioxidant activity is significantly increased,with minimal impact on its aroma profile.(3)The compounds with the highest concentration in orange juice are limonene(2159.24μg/L,2309.47 μg/L,2432.39 μg/L.3012.66 μg/L);β-myrcene(182.02 μg/L,86.30 μg/L,152.42μg/L,177.17 μg/L);elemene(77.14 μg/L,38.79 μg/L,61.34 μg/L,62.08 μg/L).After treatment with naringinase and β-D-glucosidase,the total number of volatile compounds in orange juice increased,while after α-L-rhamnosidase treatment,two kinds of volatile compounds were reduced in orange juice.Compared with the original orange juice,the cooking taste of naringinase was reduced after treatment of orange juice,the floral aroma was enhanced,and the remaining aromas did not change significantly;the cooking taste of α-L-rhamnosidase after treatment of orange juice was weakened,while other odors did not change significantly.Woody and sweet aromas of orange juice was enhanced after β-D-glucosidase.Two enzymes,α-Lrhamnosidase and β-D-glucosidase,showed synergistic effect in reducing cooking taste,but had mutual inhibition in the change of aroma contour of woody aroma.The main aroma contribution components of the four juice samples were linalool,β-myrcene and α-terpinene.(4)The content of polyphenols in orange juice treated with naringinase,α-L-rhamnosidase and β-D-glucosidase was significantly increased,and the antioxidant activity was also improved to a certain extent,and the antioxidant activity of orange juice after naringinase treatment The activity is stronger than the antioxidant activity of orange juice treated with α-L-rhamnosidase and β-D-glucosidase.The above results indicate that naringinase and its enzyme components have certain effects on the quality,antioxidant activity and volatile compounds of orange juice.The orange juice treated with α-L-rhamnosidase and β-D-glucosidase alone has a synergistic effect on the effect of volatile components in orange juice compared with the formulated orange juice treated with naringinase;naringinase and the enzyme components increase the polyphenol content in orange juice and enhance the antioxidant activity and the naringinase increased the antioxidant activity of orange juice after the orange juice and its enzyme components were treated alone.This paper provides theoretical and technical references for the subsequent targeted improvement of orange juice aroma and increase of orange juice antioxidant activity.