果膠酶 的英文怎麼說
中文拼音 [guǒjiāo]
果膠酶
英文
pectase-
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。In this article the methods for purification and assay for pectic enzymes were reviewed with 28 references
本文對果膠酶分離純化手段及其分析方法進行了綜述。The purification and assay methods for pectic enzymes are differed with various strains
由於不同菌種產生的果膠酶成分復雜程度不同，分離純化手段和分析方法也不相同。Purification and induced resistance of pectinases from penicillium oxalicum bzh
2002果膠酶系的純化及其誘導抗病作用Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed
摘要比較了熱水浸提、果膠酶酶解浸提和微波浸提法對紅棗浸提的差異，及對棗汁發酵酒的影響。Clinical study of treatment for gastrolithiasis with pectinase
果膠酶治療胃石癥的臨床研究Pectinase is widely used in juice production and wine brew fields owing to its ability for degrading pectin
摘要果膠酶能降解果膠質，在果汁製造、果酒釀造等方面有著廣泛應用。Study on property of extracellular pectinase from aspergulus niger
黑麴黴胞外果膠酶特性的研究Study on partial characteristics of pectinese from aspergulus ' s niger
03產果膠酶制劑部分性質的研究Application of pectinase in processing of fruit and immobilization
果膠酶在果品加工中的應用及其固定化研究Surface structure change of natural color cotton processed by pectinase
果膠酶處理後天然彩色棉的表面結構變化Role of pectolytic enzymes and cellulase during ripening and woolly breakdown in peaches
果膠酶和纖維素酶在桃果實成熟和絮敗中的作用Primary study on pectinase processing condition by liquid - state fermentation with aspergillus niger
黑麴黴液態發酵生產果膠酶的工藝條件初探Study on the technologies of liquid - state fermentation for producing pectinase with aspergillus niger
黑麴黴液態發酵生產果膠酶的工藝條件初探Hereby, it may probably concern this band as a partial segment of pectinesterase of betula platyphalla
據此，可初步確定此片段是白樺果膠酶基因的部分片段。The relationship between changes of cell wall components, pectin - degrading enzyme activity and texture of postharvest pear fruit
梨采后細胞壁成分及果膠酶活性與果肉質地的關系Pear juice was treated by adding 1. 2 % pectinase and the problem caused by pectin in the juice was resolved
通過在梨汁中添加1 . 2 %的果膠酶進行酶解處理，解決了梨汁中的果膠不利於發酵的問題。The progress for pectinase molecular biology promoted the development of its purification and assay methods
果膠酶分子生物學的迅速發展極大地促進了分離純化與分析方法的研究。Optimizing some aspects on homemade alkaline pectinase scouring of cotton fabric by using the response surface methodology
響應面分析法優化棉針織物的國產堿性果膠酶精練工藝It shows that the longest band ( 675bp ) has lower homology with flower - timing genes, but there is 80 percentage of homology with pectinesterase during citrus development, in 184 score of hsp. it is clear to see a functional domain by modeling three - dimension structure of the protein
結果發現分子量最大的片段（長675bp ）與成花計時基因同源性較低，而與植物發育過程中的果膠酶基因具有80同源性，而且局部片段對比分值達184 ；通過蛋白質三維結構預測發現，它具有明顯的功能結構域。分享友人