- 更多网络例句与果胶的相关的网络例句 [注：此内容来源于网络，仅供参考]
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Using orange pectin, CMC and carrageen as control, we investigated the functional properties of sugar-beet pectin and applications in jellies as gel and in acidic dairy beverages as stabilizer. The results showed: the sugar-beet pectin, extracted by acid-enzyme method, after cross-linking and modifying, was up to the levels of orange pectin as additive.
以柑桔果胶、CMC和卡拉胶作为对照，对甜菜果胶的功能性质及其用做果冻凝胶剂和酸性乳饮料稳定剂进行了研究，结果表明：酸酶法提取的甜菜果胶，经交联改性后，在功能性质和应用方面均达到了国产柑桔果胶的水平，可以广泛做为食品添加剂使用。
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Congregation obtained after chitosan k and a treatments showed more tightness than sediments obtained without chitosan treatment, sediments after chitosan b and c treatments were network in structure. Mixed systems of pectin, protein and polyphenol were applied for studying a simulated system of kiwifruit juice. It was shown that the aggregates of pectin molecules in pectin solution were dispersing tubular globules. Particles in mixed solution of pectin and bovine serum albumin had two states: one was circular in photo, the other contained single particle or aggregates of several particles. Pectin decreased the interaction between protein and polyphenol and strengthened the stability of mixed solution of pectin, protein and polyphenol. Chitosan flocculated mixed solution of pectin, protein and polyphenol, and the floccule was white, having a network structure.
用果胶-蛋白质-丹宁酸混合体系作为猕猴桃原果汁的模拟体系研究结果表明：1、果胶溶液中果胶分子聚集物呈中空球形均匀分散；2、果胶／牛血清白蛋白混合溶液中的球形粒子有两种：粒子中央光线可透过，照片上呈环形；粒子的中央包含有单个或多个球形粒子的聚集体，认为粒子的中央是蛋白质，外层是果胶；3、果胶的存在抑制或减弱了蛋白质-丹宁酸之间的相互作用，果胶起到防止蛋白质-多酚产生沉淀的作用，增强了溶液的稳定性；4、壳聚糖加入果胶-蛋白质-丹宁酸混合溶液中时，可以絮凝果胶-蛋白质-丹宁酸混合溶液，溶液中出现白色的网状絮凝物。
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A good storage condition of pectin powder is obtained , which provides an experimental basis for the production of pectin.
结论获得了较佳的果胶粉存放条件，为果胶的生产工艺提供了实验根据。
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The flow properties of shaddock peel pectin solutions were studied and the intrinsic viscosity of pectin was determined and thus the viscosity-average molecular weight of pectin was obtained.
研究了柚皮果胶溶液的粘流性能，测定了果胶的特性粘度并由此计算出果胶的分子量。
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It is used as a kind of green feed additives more and more widely in stockbreeding.
果胶酶是降解饲料抗营养因子——果胶的有效酶，它作为一种绿色饲料添加剂在畜牧业生产中的应用越来越广泛。
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This paper studies the technology of extracting pectin from different materials,such as orange peel,Chinese flow-ering quince,sunflower plate,broken sugar cane bits,pine bark,and watermelon rind;and illustrates the application of new techniques membrane separation technology ,microwave,etc.
对不同原料(柑桔皮、木瓜、向日葵盘、甘蔗渣、松树皮和西瓜皮)中果胶的提取进行了简要介绍，同时阐述了果胶生产过程中新技术的应用及对果胶产品质量的影响
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under this condition, the yield of pectin is 5.51% with the content of methoxyl of 6.33%, which conforms to the national standard.
结论在此工艺条件下果胶得率5.51 %，所得果胶的甲氧基含量6.33 ％，符合国家规定标准。
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The paper generally introduced types of pectin,and then the amidated low methoxyl pectin was compared with the low methoxyl pectin and the high methoxyl pectin,whose purpose is to stand out the properties of ALMP.
对果胶类型做了概括介绍，将酰胺化果胶与普通低酯果胶以及高酯果胶进行多方面的比较，突出酰胺化果胶的特性。
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Low methoxyl pectin was obtained from fresh orange peel by using Na2CO3 as an activator to active pectin esterase 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。
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A study on extraction of pectin from gardenia peel was carried out.
对栀子皮提取果胶的方法进行了研究，先用水提取水溶性果胶，再用酸水解法提取水不溶性果胶。
- 更多网络解释与果胶的相关的网络解释 [注：此内容来源于网络，仅供参考]
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pectin：果胶
果胶的详细说明: 果胶(Pectin)是一组聚半乳糖醛酸. 它具有水溶性,工业上即可分离,其分子量约5万一30万.
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pectic：果胶的
pecten 梳膜 | pectic 果胶的 | pectin 胶质
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pectic：粘胶质的
pecten 梳状突起 | pectic 粘胶质的 | pectic 果胶的
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pectic：果胶的/粘胶质的
pecten /梳状突起/梳膜/梳板/ | pectic /果胶的/粘胶质的/ | pectin /胶质/
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pectic：果胶的; 粘胶质的 (形)
pecten 梳状突起; 耳心骨; 梳膜; 栉膜 (名) | pectic 果胶的; 粘胶质的 (形) | pectin 胶质 (名)
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pectic acid：果胶酸
(1)果胶酸 果胶酸(pectic acid)是由约100个半乳糖醛酸通过α-1,4-键连接而成的直链. 果胶酸是水溶性的,很容易与钙起作用生成果胶酸钙的凝胶. 它主要存在于中层中. (2)果胶 果胶(pectin)是半乳糖醛酸酯及少量半乳糖醛酸通过α-1,
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pectinic acid：果胶酯酸
果胶(Pectin)是从植物组织中提取的一种多糖,通常认为由原果胶(protopectin),果胶酯酸(pectinic acid)和果胶酸(Pecticacid)组成. 其基本结构是D-吡喃半乳糖醛酸以α-1,4-糖苷键连接的没有分支的线型长链,相对分子量5万-30万,
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pectous：果胶(状)的;果胶组成的
pectosinase果胶糖酶 | pectous果胶(状)的;果胶组成的 | peculiarfolavour独特的风味;特有的风味
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protopectin：原果胶
(3)原果胶 原果胶(protopectin)的分子量比果胶酸和果胶高,甲酯化程度介于二者之间,主要存在于初生壁中,不溶于水,在稀酸和原果胶酶的作用下转变为可溶性的果胶.
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protopectinase：原果胶酶
原果胶酶(Protopectinase)是可以催化原果胶有限水解释放出可溶性果胶质的一类酶. 微生物可产生原果胶酶. 经研究发现原果胶酶在果胶生产工业中有着广阔的应用前景. 此外,原果胶酶在棉织品加工和单细胞食品加工方面具有重要作用.