Optimum Condition for Removing Bitter Substance of Yuzu(Citrus junos) by Enzyme Treatment

효소처리에 의한 유자 고미성분 제거의 최적 조건 연구

  • Published : 2004.03.01

Abstract

The content of naringin and hesperidin of Yuzu were 95.54 and 103.99 in peel ; 65.77 and 77.18 in flesh ; 16.49 and 15.88mg% in seed, respectively. When 10 mg% of naringin and 5 mg% hesperidin were treated with 10.0 units naringinase and 2.0 units of hesperidinase, they were decreased to 0.11 and 0.45 mg%, respectively. One percent of Japanese naringinase digested naringin and hesperidin that their final concentration were 0.54 and 0.09 mg% in 30 minutes, while 5% Amorepacific enzyme did until 0.26 and 0.04 mg%, respectively.

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