1) low methoxyl pectin
低甲氧基果胶
1.
The structure,properties and application of low methoxyl pectin were reviewed.
通过对低甲氧基果胶的结构、特性、应用的介绍,以及国内外果胶生产工艺研究现状的分析,指出我国应将低甲氧基果胶作为研究重点,这将有利于充分利用我国丰富的果胶资源,实现资源的合理开发,产生积极的经济效益。
2.
Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.
目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
3.
Objectives:The optimum conditions of preparation of low-sugar strawberry jam were studied and obtained by low methoxyl pectin.
采用单因素和正交试验设计,以草莓低糖果酱的感官评分为评价指标,并结合质构仪进行凝胶强度的辅助评价,研究低甲氧基果胶制备草莓低糖果酱的最佳工艺条件。
2) high methoxyl pectin
高甲氧基果胶
1.
Study on the gelling properties of sodium alginate-high methoxyl pectin system Effect of sucrose, Ca~(2+) ion and glucono-delta-lactone on the gelling properties of this system;
海藻酸钠-高甲氧基果胶复合体系凝胶特性的研究——蔗糖、Ca~(2+)、葡萄糖酸-δ-内酯对复合体系凝胶特性的影响
2.
A study on the gelling properties of sodium alginate-high methoxyl pectin systems and the effect of pH, gelling temperature and time on them were conducted.
研究了海藻酸钠 高甲氧基果胶复合体系的凝胶特性及pH值、凝胶温度和时间对其凝胶特性的影响。
3) low methoxyl pectin
低甲氧基
1.
Factors influencing the gelatin of low methoxyl pectin
低甲氧基果胶凝胶影响因素研究
4) pectin methyl esterase(PME)
果胶甲基酯酶
1.
The present research investigates the effects of ultra high pressure treatment on soluble proteins,peroxidase(POD)and pectin methyl esterase(PME)of litchi pulp,and the effect of ultra high pressure treatment together with citric acid ,L-ascorbate, calcium chloride on peroxidase(POD)and pectin methyl esterase(PME)of litchi pulp.
研究了超高压处理对荔枝果肉中可溶性蛋白质和过氧化物酶、果胶甲基酯酶的特性影响,同时研究了柠檬酸、L-抗坏血酸以及氯化钙与超高压共同处理对荔枝果肉中过氧化物酶(POD)和果胶甲基酯酶(PME)活性的影响。
2.
In order to investigate the effects of combined treatment of ultra high pressure(UHP) and enzyme inhibitors on the activities of peroxidase(POD) and pectin methyl esterase(PME)in litchi pulp,two kinds of enzyme inhibitor prescriptions were designed including group A(citric acid 5 g/L+L-ascorbic acid 2.
为了研究超高压与酶抑制剂联合处理对荔枝果肉中过氧化物酶(POD)和果胶甲基酯酶(PME)的影响,将荔枝(“淮枝”品种)果肉在两种酶抑制剂组合溶液(A:5 g/L柠檬酸+2。
5) pectin methylesterase (PME)
果胶甲基酯酶(PME)
6) pectin methylesterase
果胶甲基酯酶
1.
In order to study the interactions between plant virus movement protein and pectin methylesterase (PME), PME gene from tobacco genome was cloned using RT-PCR method and the sequence was determined (GenBank accession No.
为了研究果胶甲基酯酶 (pectinmethyl esterase ,PME) (EC 3。
补充资料：苹果果胶
苹果果胶｜英语解释：ApplePectin 是天然的膳食纤维，可帮助减少热量的摄入，在胃肠里限制部分糖和脂质的吸收。还可以预防过敏。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条