1) pectin methylesterase
果胶甲酯酶
1.
Study of inhibitory capacity of recombinant kiwi pectin methylesterase inhibitor;
重组猕猴桃果胶甲酯酶抑制剂的抑制活性研究
2.
Effect on expression yield of the recombinant kiwi pectin methylesterase inhibitor in different fermentation conditions;
不同发酵条件对重组猕猴桃果胶甲酯酶抑制剂表达量的影响
3.
The activities of polygalacturonase (PG), pectin methylesterase(PME), cellulase, peroxidase(POD) and polyphenol oxidase (PPO) in litchi pericarp were studied in comparison between cultivars "Nuomici" and "Huaizhi".
“糯米糍”荔枝裂果率极显著高于“淮枝” ,前者果皮中的果胶酶、纤维素酶和果胶甲酯酶的活性高于后者 ,其中以果胶酶活性差异最明显 ,其次是纤维素酶 ,果胶甲酯酶差异最小 ;“糯米糍”细胞壁结合型的过氧化物酶 (POD)和多酚氧化酶 (PPO)活性明显高于“淮枝” ,而水溶性POD和PPO的活性则两个品种间无明显差异。
2) pectin methyl esterase
果胶甲酯酶
1.
The effect of pectin methyl esterase on crispness of pickle;
果胶甲酯酶对泡菜脆度的影响研究
2.
Results obtained during a 8-day ripening period have shown that ①in boric acid treatment fruits didn’ t lose fresb weight so drastically as in control,so did the chlorophyll content in the skin,②boric acid treated fruits were higher in activity of pectin methyl esterase(PME)and poly-galacturonase(.
８ｄ的成熟过程所观测的结果表明，①硼酸处理的鲜果质量下降不如对照明显，果皮中叶绿素含量的变化也类似；②硼酸处理的果实中，果胶甲酯酶及多聚半乳糖醛酿酶的活性高于对照，且果胶甲酯酶的活性比多聚半乳糖酸酸酶的活性早２ｄ达到峰值；③与对照相比较，硼酸能降低果实的呼吸作用，而对果肉的总糖含量没有影响。
3.
Using the principals about low temperature activating pectin methyl esterase,insolubility and large viscosity of pectic acid salt,the optimum condition about low temperature blanching was suggested.
利用低温漂烫激活果胶甲酯酶活性和果胶酸盐具有不溶性、黏度大的原理,选用萝卜为泡菜原料,在一定钙盐存在的条件下,对萝卜进行低温漂烫处理,探讨泡菜低温漂烫处理的最佳条件。
3) pectinmethylesterase
果胶甲酯酶
1.
The studies of pectinmethylesterase(PE),polygalacturonase(PG),β-glycosidase and cellulase in navel orange during development of fruits were shown as follows.
以罗伯逊脐橙、丰脐、纽荷尔脐橙果实为试材,对其果皮和果肉的果胶甲酯酶(PE)、多聚半乳糖醛酸酶(PG)、β-葡萄糖苷酶和纤维素酶(CX)的动态变化进行研究。
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)
果胶甲酯酶(PME)
6) pectin methylesterase (PME)
果胶甲基酯酶(PME)
补充资料：胆固醇酯酶
分子式：
CAS号：
性质：即催化胆固醇酯水解产生胆固醇和脂肪酸的一种酶。
CAS号：
性质：即催化胆固醇酯水解产生胆固醇和脂肪酸的一种酶。
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