果膠 的英文怎麼說
中文拼音 [guǒjiāo]
果膠
英文
pectin果膠基質 pectic matrix; 果膠酶 pectase; pectinase; pectolase; 果膠纖維素 pecto-cellulose; 果膠製品 pectin; 果膠質 pectic substance-
The cuticle exists as the separable outer boundary and consists of a layer of wax and pectin materials that appears to be structureless.
可以區分開來的外部周界是表皮層，由無定形組織的蠟質和果膠構成。The goal of retting is to bring about decomposition of the pectin.
浸漬的目的就是在於使果膠質分解。Pectins are demonstrated by staining with ruthenium red.
可以用釕紅來鑒定果膠。Pumpkin amylose ' s active ingredients include fenugreek, adenine, pent - polysaccharide which can stmulate secrete insulin. and the fru - mucus which combines with the extre cholesterin in the boby can defend arteriosclerotic disease
南瓜甘溫無毒，有補中益氣功效。其含有葫蘆巴堿、腺嘌呤、戊聚糖、甘露醇等多種有益物質，有促進胰島素分泌的作用。豐富的果膠，與人體內多於的膽固醇結合，有防止膽固醇過高，預防動脈硬化等功效。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。Papaya each containing 100 grams of up to 529 mg of amino acids, aspartic acid 149 mg, 34 mg glutamic acid, arginine 31 mg, 28 mg valine, isoleucine 34 mg, 34 mg lysine, oleanolic acid 70 mg, 24. 9 mg calcium, vc96. 8 mg apple ' s 48 times, pectin 9. 5 %, 16. 8 % of total sugar, high nutrient content of papaya and other non - comparable papaya
每100克木瓜含氨基酸高達529毫克，其中門冬氨酸149毫克，谷氨酸34毫克，精氨酸31毫克，纈氨酸28毫克，異亮氨酸34毫克，賴氨酸34毫克，齊墩果酸70毫克，鈣24 . 9毫克， vc96 . 8毫克是蘋果的48倍，果膠9 . 5 % ，總糖16 . 8 % ，營養含量之高非番木瓜和其他木瓜可比。Research on process of extraction pectin from orange peel
從桔皮中提取果膠的實驗條件研究Calcium pectate has been invoked as a material that binds together the cell walls of plants.
果膠酸鈣起著粘結細胞壁物質的作用。Study on dynamics of calcium pectate, calcium oxalate and pectin during citrus fruit development
草酸鈣和果膠動態的研究Effect of agitation rate on batch alkaline pectate lyases fermentation by bacillus subtilis
分批發酵堿性果膠裂解酶的影響The best studied inducible and repressible enzyme in phytopathogenic prokaryotes is endo - pectate lyase in e. carotovora
植物病原原核生物中研究得最清楚的是胡蘿卜軟腐菌的果膠酸內裂解酶。During the incubation of e. carotovora with combined glucose and pectate, two exponential growth phases occur as the bacteria first consume glucose, the preferred substrate, then pectate, the more slowly utilized substrate
在用葡萄糖與果膠酸同胡蘿卜軟腐菌共培養時，出現兩個指數生長期，一個發生在細菌先利用葡萄糖這種容易利用的底物時，第二個出現在利用果膠酸這種利用得更慢的底物時。The pectic substances can be classed protopectins, pectins and pectin acids。
果膠物質分成原生質果膠，果膠和果膠酸。The exact position of the attachment of the xyloglucan to the pectic polysaccharide remains to be determined.
葡聚糖與果膠多糖相結合的正確位置還有待于測定。Fruits, vegetables and derived products. determination of pectic matter
水果蔬菜及其製品.果膠物質測定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。Cell - wall polysaccharides and pectic substances contained in the vesicles eontribute to growth of the new wall and middle lamella inside the sac
小泡中所含的細胞壁多糖和果膠狀物質對新細胞壁的生長和囊泡中間層的形成有重要的作用。The hemicelluloses and pectic substances interact with the cellulose microfibrils of the cell wall to give extra strength and at the same time retain some plasticity
半纖維素和果膠質與細胞壁中的纖維素微纖絲相結合，這樣就具有了較大的強度同時還可以保持一定的可塑性。Raw fiber material - determination of pectin content
造紙原料果膠含量的測定分享友人