Production Optimization and Characterization of Rhamnosidase Debittering Enzyme Utilizing Agro industrial Wastes and Its Application in Food Processing

Abstract

The present study was undertaken for Production, optimization and characterization of rhamnosidase (debittering enzyme) utilizing agro-industrial wastes and its application in food processing . The production of and#945;-L-rhamnosidase from Aspergillus flavus has been characterized and evaluated for its effectiveness in debittering citrus juice. A total of sixteen fungal strains were isolated from agro-industrial waste of lemon and sweet lemon peel. Out of these, only four fungal isolates were capable of producing and#945;-L-rhamnosidase enzyme by hydrolyzing naringin. The screening of and#945;-L-rhamnosidase producing fungal isolates were performed by assay and clear zone formation on Nariging Agar Medium (NAM) plate assay method. On the basis of morphological and molecular characterization, the best and#945;-L-rhamnosidase producing fungal strain was identified as Aspergillus flavus. newline