果胶的

The optimal conditions for pectate lyase treatment were as follows:pH 9.0,60℃,120min.

果胶酸裂解酶降解果胶酸模型物较优的条件为pH 9.0，温度60℃，120min。

In this paper, the application of purified endo-polygalacturonase on elucidating of the chemical structure of pectin was discussed.

探讨了果胶内切酶在果胶化学结构解析上的实际应用。

This paper make a detailed analysis and illustration about the patterns and properties of pectic substance as well as pectinase.

本文对果胶类物质及果胶酶的类型和性质进行了详细分析和说明。

To get transparent drink, pectic enzyme was used to treat apple vinegar.

为了获得澄清的饮料，采用果胶酶对苹果醋进行处理，条件为：果胶酶用量1。

In this condition, a pectic oligosaccharide mixture was obtained with the range of DP 2～16. The FACE result was accordant with that of MS analysis.

在该实验条件下，果胶多糖酸水解后得到聚合度为2～16的果胶寡糖混合物，与质谱分析结果基本一致。

To get transparent drink, pectic enzyme was used to treat apple vinegar.

为了获得澄清的饮料，采用果胶酶对苹果醋进行处理，条件为：果胶酶用量1.5mg/L，酶解时间3h，酶解温度45℃。

In the process of discoloring, the technology is developed using the macro porous resin as the sorbent.

并确立了果胶提取的最优提取条件为酸度为pH1～2，提取温度为100℃，提取时间为100min，液固比为20：1，在该条件下果胶得率可以达到29.3％。

The problem of inhibiting fermentation caused by pectin was solved and the utilization rate of raw material was increased by addition of pectinase, amylase and saccharifying enzyme.

通过在冬果梨汁中添加果胶酶、淀粉酶和糖化酶进行酶解处理，解决了梨汁中果胶不利于发酵和原料利用率低的问题。

Beet pomace was used as carbon source and inducement to produce pectinase with Aspergills niger HYA4 in the solid fermentation method.

以甜菜渣为碳源和诱导物生产果胶酶，通过单因子和正交实验对黑曲霉(Aspergillus.niger)HYA4固体发酵培养基成分及培养条件进行优化，考察了碳源、有机氮源、无机氮源、碳氮比、无机离子、料水比、通气量等对果胶酶产量的影响。

Pectinase (EC.3.2.1.15) is multiplex enzymes catalysing pectine hydrolysis.

果胶酶(pectinase EC.3.2.1.15)是分解果胶质的复合酶。

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％。