α -L-RHAMNOSIDASE: SOURCES, PRODUCTION, PURIFICATION AND CHARACTERIZATION OF THE DEBITTERING ENZYME

This review discusses the debittering enzyme α-L-rhamnosidase and its role in processing of citrus fruit juices in food industries. α-L-Rhamnosidase [E.C.3.2.1.40] cleaves terminal α-L-rhamnose mainly from a large number of natural products. The enzyme has wide occurrence in nature and it is reported from plants, animals, yeasts, fungi and bacteria. α-L-rhamnosidase play very important role in biotechnology field and its major application in debittering of citrus fruit juices, enhancement of wine aroma and also in pharmaceuticals industry. Different sources, production methods, enzyme assay, purification and characterization are discussed here