果胶的

The changes of total sugar and uronic acid per unit length in pectin, hemicellulose B and cellulose were similar with the changes of cell wall per unit length contents.

果胶、半纤维素B和纤维素的单位长度总糖含量和醛酸含量与单位长度细胞壁含量的变化趋势相似。

The stability prediction model of acidified milk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics.

通过动力学和热力学分析，建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。

No.16A was treated by acetone into three groups of degumming liquor with different compositions of pectinase and-βmannanase.

No.16A发酵液中的果胶酶和甘露聚糖酶处理成不同活性比例的3组脱胶酶液。

Those methods can be used to determine the content of naringin, pectin and biofavonoids in the peel or the extraction in those ranges of linear line.(2) The process of extraction, discoloring, separation of pectin is studied in detail.

同时建立了样品中生物类黄酮的分光光度法测定方法和样品中果胶含量的咔唑显色法测定分析方法。

The processing technology of Huanghua pear fermented wine are : Huanghua pear →selection, washing →cleavage breakage→pretreatment→squeezing juice →pectinase clarification(pH3.5,1%pectinase solution adding 0.15%,45℃,50minutes)→dominant fermentation (1596 yeast, temperature 20℃,inoculation volume 7%,optimum initial pH3.1~3.4,volume loading 80%,sulfur dioxide 100mg/l,circle 8 days )→seperation and taking wine →after fermentation(10~15℃,14days)→seperation and disgorging→maturation→clarification (bentonite adding 0.16%)→filtration→adjustment→bottle

9黄花梨酒的加工工艺为：黄花梨→挑选、清洗→破碎→预处理→榨汁→果胶酶澄清(pH3.5，1％酶液的加入量为0.15％，温度45℃，时间50min)→主发酵(1596菌种，发酵温度20℃，接种量7％，最适初始pH3.1～3.4，装液量80％，二氧化硫加入量100mg／l，周期8天)→分离取酒→后发酵(10～15℃，时间14天)→分离除渣→陈酿→澄清(皂土加入量为0.16％)→过滤→调配→装瓶

The bamboo is rich in a variety of cancer-preventive and anti-ageing microelements, such as pectin, bamboo honey, amino acid, vitamin E and antioxidant compounds, etc.

竹含有丰富的果胶、竹蜜、氨基酸、-生素E、以及抗氧化化合物等多种防癌-抗衰老功能的微量元素。

The bamboo is rich in a variety of microelements that are cancer-preventive and anti-ageing, such as pectin, bamboo honey, amino acid, vitamin E and SE, GE, etc.

竹含有丰富的果胶、竹蜜、酪氨酸、-生素E以及SE、GE等多种防癌抗衰老功-的微量元素。

Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed.

比较了热水浸提、果胶酶酶解浸提和微波浸提法对红枣浸提的差异，及对枣汁发酵酒的影响。

Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed.

结果表明，90℃热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。

It is showed that MG132 significantly reduced the germination rate and tube growth. Furthermore, MG132 treatment lead to vacuolization occurred both in tube cytoplasm and generative cell. While DMSO and non-proteasome inhibitor E-64 do not have similar effects. FTIR analysis revealed that MG132 treatment markedly reduced the contents of wall-bound proteins and pectin at the apex of tube.

结果表明：MG132显著抑制青扦花粉萌发和花粉管生长，并导致花粉管形态异常，主要表现为花粉管亚顶端出现液泡化，并且液泡随着培养时间的延长而扩大到整个花粉管，花粉管濒临死亡；而DMSO以及非蛋白酶体抑制剂E-64不产生类似结果；半薄切片结果表明，MG132处理后不仅花粉管细胞质发生液泡化，生殖细胞也发生液泡化；FTIR分析进一步表明，MG132处理后，花粉管顶端的细胞壁蛋白和果胶质含量大幅度下降。

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％。