果胶的

It involved the following aspects: choosing the optimal acidulous reagent, determining the optimal parameters of extracting technology of pectin , attempting the experiment of pectin de-coloration and purification.

盐析的最佳工艺为：温度控制在80℃，混合盐比为2：1，沉析时间为1.5h，沉析时pH值为3.8。用混合盐析得到果胶，产品得率7.6％，颜色灰白色，符合食品卫生要求。

Compound enzymes of cellulose,pectolase and papain with ratio of 2 : 1 : 1 were used to isolate polysaccharides from laminaria,and influence of two different ways of addition of compound enzymes on polysaccharide extracting rate and polysaccharide content were studied.

采用复合酶法(纤维素酶、果胶酶、木瓜蛋白酶，比例为2：1：1)从海带中提取3种多糖，并分析了不同加酶方式对海带多糖提取率和含量的影响。

Sucrose, Glucose Syrup, Pectin, Colors (berry juice, black carrot, annatto), Natural Flavors, Lactic Acid, Citric Acid and Fumaric Acid.

蔗糖， 葡萄糖，果胶(存在于如苹果、杏和葡萄等成熟的水果中)，颜色(来自浆果汁，胡萝卜，胭脂树橙)，天然口味，乳酸，柠檬酸，反丁烯二酸。

It improves the quality of pectin of sugar beet largely.

使甜菜果胶质量有了质的飞跃。

The method is accurate, color stability, high sensitivity, stable and suitable for the determination of pectin in Blackcurrant.

本方法简单准确，显色稳定，灵敏度高，重现性好，可作为黑加仑果胶含量的测定方法。

BFEPP has a designed productive capacity of 30,000 standard tons each year, a production level well ahead of its domestic counterparts. Now BFEPP has 11 lines of products, including amylase765, basified protease2709, neutral protease1398, acid protease, pullulanase, cellulase, pectinase, carbohydrase,β-glucans, biological pesticide, intermediate-temperature amylase element and high-temperature amylase element.

该厂是北京市认定的高新技术企业，年设计生产能力为30000标吨，现在形成12大系列产品，其中包括：淀粉酶765、碱性蛋白酶2709、中性蛋白酶1398、酸性蛋白酶、异淀粉酶、纤维素酶、果胶酶、糖化酶、β-葡聚糖酶、高温淀粉酶、淀粉糖和。

The results showed that the pectinase c had the best effect to degrade the cell wall.

结果表明：不同细胞壁降解酶中，果胶酶c的作用效果最好。

In this research, the activities of CWDE were measured by saccharifying according to the theory that red-brown amino compounds were produced when 3, 5-dinitro salicylic acid and aldehyde were heated together. And the testing conditions were made clear. The activity of Cx should be tested with optimal temperature of 50℃, optimal pH of 4.8, incubation time of 30 min, and optimal substrate of 0.6% CMC-Na. Due to the heat-libality, Cx should be sterilized more than 10 min. The testing conditions of the activity ofβ-G were almost the same with Cx except the substrate of 0.5% salicin and the sterilization time of more than 15 min.

主要取得了一下成果：(1)明确了条锈菌细胞壁降解酶活性测定的条件：羧甲基纤维素酶活性的测定条件为50℃，pH4.8，反应时间30min，底物浓度为0.6%羧甲基纤维素钠，以DNS法测定，且失活酶液的灭活时间应大于10min；β-葡萄糖苷酶活性的测定条件为：50℃，pH4.8，反应时间30min，底物浓度为0.5%水杨苷，以DNS法测定，且失活酶液的灭活时间应大于15min；果胶酶活性的测定条件为：50℃，pH4.8，反应时间1h，底物浓度为0.25%果胶，以DNS法测定，且失活酶液的灭活时间应大于10min。

The results indicated that heat treatment significantly delayed the increase of fruits firmness and the decrease of extractable juice rate, inhibited the increase of PAL, POD and PPO activities and the decrease of PG activity. Meanwhile, heat treatment reduced the accumulation of lignin and protopectin and maintained higher content of water soluble pectin, thereby prevented the development of flesh leatheriness and maintained the quality of cold-stored loquat fruits.

结果表明，热处理可以有效控制果实硬度的上升和出汁率的下降，抑制PAL、POD和PPO活性的上升及PG活性的下降，减少原果胶和木质素的积累，保持较高的水溶性果胶含量，从而减轻冷藏枇杷果实的木质化症状，保持较好的食用品质。

In order to reduce the apple trees canker effectively,the research compared the activity of pectolases of pathogens under different concentration penicillin which cultivated between sicken trees and PA.

为有效控制苹果树腐烂病，通过对不同浓度青霉素处理后的感病植株的病原菌的果胶酶和人工培养的病原菌的果胶酶活性的测定。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。