|
HS Code |
982563 |
| Enzyme Name | Naringinase |
| Ec Number | 3.2.1.40 |
| Source | Fungi (commonly Aspergillus and Penicillium species) |
| Activity | Hydrolyzes naringin to prunin and rhamnose |
| Optimal Ph | 4.0 - 5.5 |
| Optimal Temperature | 40°C - 55°C |
| Molecular Weight | Approximately 90 kDa |
| Solubility | Soluble in water |
| Applications | Debittering citrus juices, flavonoid transformation |
| Storage Condition | Store at -20°C |
| Unit Definition | One unit hydrolyzes 1 μmol of naringin per minute under assay conditions |
| Form | Powder or lyophilized |
As an accredited Naringinase factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Naringinase is packaged in a sealed, amber glass bottle containing 25 grams, labeled with safety, usage, and storage instructions. |
| Shipping | Naringinase is shipped in tightly sealed containers to preserve its enzymatic activity and prevent moisture exposure. Packages are cushioned and clearly labeled as a biochemical. Shipping typically occurs at ambient temperature, but expedited delivery is recommended. Safety data sheets and handling instructions are included to ensure compliance with transport regulations. |
| Storage | Naringinase should be stored in a tightly sealed container, protected from light and moisture. It is typically kept at 2–8°C in a refrigerator for short-term storage. For long-term preservation, storing at –20°C or lower is recommended. Storage conditions should prevent repeated freeze-thaw cycles to maintain enzyme activity and ensure maximum stability and effectiveness. |
Competitive Naringinase prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
