1) protopectinase
[,prəutə'pektineis]
原果胶酶
1.
Purification of protopectinase from Pichia pastoris engineering strain;
毕赤酵母工程菌原果胶酶的分离纯化
2.
Optimization of Fermentation Parameters for Protopectinase Production by Bacillus Subtilis XZ2;
枯草芽孢杆菌产原果胶酶发酵条件研究
3.
Extration of Pectin by protopectinase could be used to reduce the shortcomings in current industry processing of pectin production as well as to stabilize the pectin with high quality.
利用微生物原果胶酶酶法提取果胶,可克服工业酸法生产的诸多不足并得到质量稳定的果胶产品。
2) pectin esterase(PE)
果胶酯酶
1.
Low methoxyl(LM) pectin was obtained from fresh orange peel by using Na2CO3 as an activator to active pectin esterase(PE) in the raw material and pectin was de-esterified.
以新鲜橙皮为原料,在盐酸水解乙醇沉淀提取果胶之前,激活并利用果皮中固有的果胶酯酶进行果胶的酶法脱酯,制备低甲氧基果胶,以产品的甲氧基含量和果胶得率为指标,确定最佳工艺条件。
3) pectic enzyme
果胶酶
1.
Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;
不同酵母及果胶酶对红葡萄酒综合理化指标的影响
2.
Studies on alkaline pectic enzyme from B.subtilis Ⅰ..Selection,identification of stain and properties of pectic enzymes;
枯草杆菌(Bacillus subtilis)产果胶酶的研究 Ⅰ.菌种选育、鉴定及其酶学特征分析
3.
To get transparent drink,pectic enzyme was used to treat apple vinegar.
为了获得澄清的饮料,采用果胶酶对苹果醋进行处理,条件为:果胶酶用量1。
4) pectinesterase
[英][,pekti'nestəreis,,pekti'nestərez] [美][,pɛktə'nɛstə,res, -,rez]
果胶酯酶
1.
Studies on fermentation conditions for pectinesterase(PE)production by Aspergillus niger;
黑曲霉产果胶酯酶发酵条件的研究
2.
The biological characteristics of pectinesterase in citrus;
柑橘皮中果胶酯酶的生物学特性研究
3.
About pectinesterase in citrus juices and its inactivating characteristics;
柑桔汁中的果胶酯酶及其钝化特性
5) pectase
[英]['pekteis] [美]['pɛktes]
果胶酶
1.
Analyses of Influence on Green Colored Cotton Property of Pectase Treatment;
果胶酶处理对绿色彩棉性能影响的分析
2.
Optimization of technological parameters of the apple juice treating with pectase;
果胶酶提高苹果出汁率工艺条件的优化
3.
Study on effects of pectase and cellulose on the juice extraction rate of persimmon;
果胶酶和纤维素酶对牛心柿出汁率的影响
6) pectolase
果胶酶
1.
The study of a synergistic effect of metallic ion on pectolase;
金属离子对果胶酶的协同作用研究
2.
Its softness can be been improved by finishing with ellulase and pectolase .
通过纤维素酶、果胶酶协同生态整理,可起到去茸毛、除杂和柔软作用。
3.
This research is carries on the single factor with the pectolase to the seabuckthorn fruit juice to be clear and best to clarify the craft condition the determination experiment.
本研究是用果胶酶对沙棘果汁进行单因素澄清及最佳澄清工艺条件的确定试验。
补充资料：原果胶酶
分子式：
CAS号：
性质：参见果胶酶
CAS号：
性质：参见果胶酶
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条