果膠甲酯酶 的英文怎麼說
中文拼音 [guǒjiāojiǎzhǐ]
果膠甲酯酶
英文
pectin methylesterase- 果 : Ⅰ名詞1 (果子) fruit 2 (事情的結局; 結果) result ; consequence 3 (姓氏) a surname Ⅱ動詞(吃...
- 膠 : Ⅰ名詞1 (某些具有黏性的物質) glue; gum 2 (橡膠) rubber 3 (姓氏) a surname Ⅱ動詞(用膠粘) st...
- 甲 : Ⅰ名詞1 (天乾的第一位) the first of the ten heavenly stems2 (爬行動物和節肢動物身上的硬殼) she...
- 酯 : 名詞[化學] (有機化合物的一類) ester
- 酶 : 名詞[生物化學] (生物體的細胞產生的有機膠狀物質) enzyme; ferment
- 果膠 : pectin果膠基質 pectic matrix; 果膠酶 pectase; pectinase; pectolase; 果膠纖維素 pecto cellulose; ...
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The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma
結果表明, 90熱水浸提,浸提液發酵酒顏色呈棗紅色,雜油醇含量最高,有濃郁棗香,但苦味重;果膠酶酶解浸提,浸提液還原糖含量最高,利於發酵,但發酵酒的甲醇含量過高;微波強化浸提,浸提時間和發酵時間最短,所得棗酒的乙酸乙酯含量最高,且有特殊香味。4 - h al treatment significantly enhanced pme activity hi root tips of cv. 2000 - 2 and after 24 h al treatment, pme activity significantly decreased
2000 - 2根尖果膠甲基酯酶pme活性顯著上升,但處理24h后pme活性又顯著下降;而cv
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