Debittering of mandarin concentrate using different enzymes

In this investigation,57 brix bitter Satsumamandarine (Citrus reticulata) juice concentrate was provided from Limkon Food Endustry and Company. High content of the Naringin causes serious problems for marketing when the content of the naringin in mandarine juice is above 18 ppm. In order to reduce bitter taste of the naringin content in the mandarin juice from 40 ppm to lower than 18 ppm, various experimements were conducted ; using vizcozyme-l (153.06.10311) and naringinase (Novozymes,KTNO2227 ) at different incubation temperature (45,50 ,55 and 600C ) , incubation time (1,2 and 3 h) and different ratio of enzymes( % 0.1, 0.3, 0.5) . The percentages of total reduction in Naringin were estimated (HPLC Agilent 1200) by using naringinase and vizcozyme-l in which were reduced45-65 % and 40-60 % respectively . The optimum set of condition were founded for naringinase concentration was 5 g l-1 at 45 0C for 3h and for vizcozyme-l concentration was 5 g l-1 at 55 0C for 3h . The extent breakdown achieved under these conditions were avarage 55 % and 60 % .