摘要
以柚皮苷为主的苦味物质广泛存在于柑橘中,使得柑橘类果汁在饮用时口感不佳,难以被消费者接受。该文就柚苷酶的性质、脱苦机理、方法及其影响因素,以及对柚苷酶在柑橘类果汁脱苦中的应用进行了综述。
Citrus juice is difficult to be accepted by consumers when drinking because of the bitterness sub-stances such as naringins are widely exists in citrus.This review deals with the application of naringinase on debittering of citrus juice focus on properties of naringinase,mechanism,as well as methods and effect factors of debittering.
出处
《安徽农学通报》
2014年第12期39-39,44,共2页
Anhui Agricultural Science Bulletin
关键词
柚苷酶
柑橘类果汁
脱苦
Naringinase
Citrus juice
Debittering
