Rhamnosidase
Does our rhamnosidase contain beta-glucosidase activity?
Our rhamnosidase is a single enzyme and does not contain beta-glucosidase activity. If a customer requires a combination of both enzymes, we can provide a customized formulation to meet your needs.
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Product name： |
Rhamnosidase |
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Main components： |
Rhamnosidase, Maltodextrin |
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Grade: |
Industrial Grade |
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Source: |
Aspergillus niger |
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Technology : |
Fermentation |
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Appearance: |
Light yellow brown powder |
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Product odor: |
Normal fermentation odor |
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Enzyme activity: |
50,000 U/g or customized |
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MOQ: |
1 kg |
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Packing: |
1kg/bag; 25 kg/drum or customized |
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Storage: |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life: |
12 months |
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Optimum environment: |
45℃～60℃; pH 4.0 ~ 5.0 |
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Certificate： |
ISO9001,FSSC22000,Halal,Kosher |
Mechanism of action:
Rhamnosidase is a hydrolytic enzyme, which mainly acts on α-1,2, α-1,3, α-1,4, α-1,6 and α1-linked glycosidic bonds, and can hydrolyze the non-reducing α-L-rhamnosidase binding to the end of the substrate. At the same time, rhamnose and corresponding ligands are
released.
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Product characteristics |
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Product name: |
Rhamnosidase |
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Synonyms: |
α-L-rhamnosidase |
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Source: |
Aspergillus niger fermentation |
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Functionality: |
Rhamnose release, glycosidic bond hydrolysis, flavor precursor conversion, bitterness reduction, improvement of aroma compound formation, etc. |
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Application: |
Fruit processing, juice clarification, citrus product refining, flavor and fragrance preparation, plant extract processing, etc. |
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Recommended usage method: |
0.01%–0.5% per ton of raw materials. The actual amount should be adjusted according to the application, raw material characteristics, desired product outcome, and processing conditions. |
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Product profile |
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Appearance |
Light yellow brown powder |
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Odor |
Normal fermentation odor |
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Activity of enzyme |
50,000 U/g or customized |
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Loss on drying |
NMT 8.0% |
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Particle size |
NLT 80% pass through 0.4mm sieve |
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Lead (Pb) |
NMT 5.00 ppm |
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Arsenic (As) |
NMT 3.00 ppm |
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Total Count Colony |
NMT 50,000 CFU/g |
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Coliforms |
NMT 30 CFU/g |
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E.coli |
Absent/25g |
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Salmonella |
Absent/25g |
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Antimicrobial Activity |
Absent |
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Packaging |
1kg/bag; 25 kg/drum or customized |
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Storage |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life |
12 months from date of manufacture |
Juice Processing:
Rhamnosidase is used in citrus and other fruit juice processing to hydrolyze bitter flavonoid glycosides, such as naringin, thereby reducing bitterness and improving the overall flavor clarity, taste profile, and consumer acceptability of the juice.
Wine and Fermented Beverages:
In wine and other fermented beverages, rhamnosidase can degrade rhamnose-containing glycosides to improve aroma and flavor profile, enhance sensory characteristics, and modify bitterness or off-flavors generated during fermentation.
Plant Extracts and Flavor Preparations:
In plant extracts, herbal formulations, and flavor concentrates, rhamnosidase hydrolyzes glycosidic bonds, transforming bitter or masked compounds into more palatable forms and enhancing the clarity, aroma, and taste of the final product.
High Substrate Specificity: Rhamnosidase exhibits high substrate specificity, selectively cleaving terminal α-L-rhamnosyl residues without affecting other glycosidic bonds, ensuring targeted hydrolysis in complex matrices.
Thermal Stability: Rhamnosidase remains active within a temperature range of 40–65 °C, with optimal stability at 45–60 °C, providing consistent catalytic performance under typical food and ingredient processing conditions.
Q: What is rhamnosidase used for?
A: Rhamnosidase, a hydrolytic enzyme used in the food industry, cleaves rhamnose-containing glycosides (e.g., naringin) to reduce bitterness and enhance flavor clarity in juices, wines, and functional foods, while facilitating the release of bound compounds.
Q: What is the source of rhamnosidase?
A: Rhamnosidase is commonly derived from microbial sources such as Aspergillus, Penicillium, and Bacillus species; our rhamnosidase is specifically produced from Aspergillus niger via liquid-state deep fermentation and subsequent purification to ensure consistent activity and quality.
Q: Can rhamnosidase be used as a sweetener?
A: No, rhamnosidase cannot be used as a sweetener. It is a hydrolytic enzyme that cleaves rhamnose-containing glycosidic bonds (e.g., naringin in citrus), helping to reduce bitterness or modify flavors in food processing. Unlike sweeteners, which provide sweetness directly, rhamnosidase functions as a flavor-modifying enzyme rather than a sweetening agent.
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