果胶

果胶含量的减少与pH值的降低呈显著正相关，蛋白质的含量在鲜茶汁pH值为3.8左右出现最低值。

The decrease of pectin content was positively correlated with the pH decline of tea leaf with statistical significance .

TP和原果胶含量均随着果实发育而降低。

TP and the original pectin contents were decreased with fruit development . 2 .

搅拌转速对Bacillussubtilis分批发酵碱性果胶裂解酶的影响

Effect of Agitation Rate on Batch Alkaline Pectate Lyases Fermentation by Bacillus subtilis

方法采用蘸胶法制备5-Fu果胶钙胶囊；

METHODS Prepare 5 Fu calcium pectinate ( Ca P ) capsules ;

结果表明：罗勒的矿物质元素含量丰富，还有适量的维生素C，蛋白质，脂肪以及果胶等营养成分。

Results showed that the mineral element content was abundant in ocimum basilicum . Nutrient components were also including suitable vitamin C , protein , fat and pectin , etc.

果肉中PG酶活性、可溶性果胶与西瓜果实硬度呈负相关性。

The activity of PG and soluble pectin content had negative relativity to the firmness .

AAS法间接测定植物果胶含量的研究

Indirect Determination of Pectin Content by AAS

同时，分别以果胶得率和果胶液粘度为评价指标，进行双指标组合平衡分析，得到各自对应的最优方案（P2）。

Furthermore , with the pectin yield and viscosity of pectin solution as the individual evaluation criterion , the other optimum program ( P2 ) was got by dual target overall balance analysis .

分析结果表明，冻干片中果胶、总酸、总糖、总黄酮以及维生素C、B1、B2、E等营养成分明显高于晒干片；

It is shown that the nutrients such as the pectine , the total acid , the total carbohydrates , the flavone and Vitamins C , B1 , B2 , E etc.

针对芦荟叶片中果胶和钙盐含量较高等特点，通过比较2种不同的工艺路线，确定了2步沉淀与超滤相结合制备芦荟多糖（AP）的方法。

In order to get rid of pectic substances and calcium from aloe polysaccharide ( AP ), two methods were compared .

另外，MAP还延缓了PG、纤维素酶活性的降低，从而维持了果胶的分解；抑制了纤维素和木质素的生成，从而抑制了雷竹笋的木质化。

MAP also maintained PG , cellulase activity and pectin contents , and retarded composition of cellulose and lignin which promoting lignification of bamboo shoots .

结果发现：与原亲本相比，航天育种番茄维生素C、番茄红素、总类黄酮、氨基酸、果胶、Ca、K等均发生了显著性的变化。

The results showed that , compared to CK , there were obvious changes in vitamin C , lycopene , flavonoids , amino acids , pectin , Ca , K and etc. .

柑橘采后贮藏期果实Ca~（2+）、果胶及ABA含量动态研究

Study on dynamics of Ca ~ ( 2 + ), pectin and ABA concentrations in fruit during citrus fruit storage after harvest

连续冷藏10d以后，原果胶含量开始增多，水溶性果胶含量变化不大。

Protopectin began to increase after approximately 10 days ' storage .

选用羧甲基纤维素（CMC）、果胶、琼脂和黄原胶作胡萝卜汁的稳定剂，其稳定效果不理想。

Selecting CMC , Pectin , Agar or XG to stabilize carrot juice , the effect of stability was not ideal .

ProjectNourished把用琼脂和果胶制成的颜色鲜亮的实验菜肴与虚拟现实仿真技术相结合，让那些可怜的小块食物看起来更美味。

Project Nourished combines brightly colored experimental cuisine , crafted from agar and pectin , with VR simulations intended to make those meager morsels seem tastier than they really are .

在此基础上，研究不同的水胶体粒子如交联CMC、果胶、明胶对吸水性、完整性的影响。

On this basis , the influence of the amount of cross-linked CMC , pectin and gelatin on the characterization of absorbency and integrity was discussed .

通过单因素及正交实验对黑曲霉（Aspergillusniger）产生果胶裂解酶的发酵条件进行优化，研究了该酶的性质。

Through single factor and orthogonal experiment , the conditions for the pectin lyase production by Aspergillus niger were optimized , its property was also studied .

对贮藏在冷库简易气调、适温冷藏、室温气调、室温存放的山楂果胶含量及相关果胶酶（包括多聚半乳糖醛酸酶PG和果胶甲酯酶PE）活性变化规律进行了探讨。

Polygalacturonase ( PG ), pectinesterase ( PE ) activity and water-soluble pectin content of hawthorn fruit were determined , when the fruits were stored by refrigerated storage and gas storage .

适当温度适当时间的热处理，可降低PG酶的活性，延缓果胶类物质的水解，进而延缓果实硬度的下降。

Appropriate temperature suitable for heat treatment can reduce PG enzyme activity , which delayed the hydrolysis of pectin substances and the decrease of hardness . 4 .

猕猴桃采后PG活性的上升促进果胶物质的水解是导致猕猴桃果实软化的重要原因。

The increase of PG activity is the main factor to promote the distruction of pectin substance and therefore result in the softening of Actinidia after harvest .

与枣果软化褐变密切相关的指标有：Vc、PE、PG、CAT、还原糖含量、总糖含量、可溶性果胶含量。

The close parameters to correlate with fruit softening and browning were the content of Vitamin c , deoxidize sugar , total sugar and Water-soluble pectin and the activities of PE , PQ CAT .

果胶的加入，使膜的WVP和阻氧性最高降幅达12.75%和18.54%，TS和E分别提高20.31%和30.63%。

The highest decrease of WVP and oxygen barrier were 12.75 % and 18.54 % , TS and E were increased by 20.31 % and 30.63 % .

同时，确定了根据市场的需要，满足达到各种不同的DE及DA值的酰胺化低酯果胶所需的工艺参数。

In addition , the study decide the technical parameters under which various kinds of amidated low ester pectin with different DE and DA values can be gained according to the demand of the market .

在PBS模拟体液中，由于壳聚糖分子量，果胶含量等因素的影响其降解速度也有所不同。共聚物水凝胶接触镜材料的研究

Of chitosan and the content of pectin and gelatin on the degradation and water content of the hydrogel were investigated . STUDY ON COPOLYMER HYDROGEL FOR CONTACT LENS

在拉枝角度为90°时，嘎拉果实果形指数、花色素含量、可溶性固形物含量、总糖含量、VC含量和果胶含量均达到最高，而总酸含量却最低。

Gala fruit shape index , colored pigment , soluble solid , total sugar , pectin and V-C went to the highest when the bending branch angle was 90 °, but the total acid was the lowest .

傅立叶显微红外光谱（FTIR）分析表明，胞壁物质如羧酸、果胶和其他多糖类物质在花粉管中的沉积也受到两抑制剂的影响。

Fourier transform infrared ( FTIR ) analysis showed that the deposition of cell wall components such as carboxylic acid , pectins and other polysaccharides in pollen tubes was changed by the two inhibitors .

主要内容如下：1.通过单因素实验，考察了酸法提取果胶时溶液pH、提取温度、时间、液固比等对果胶得率的影响。

The main contents of the research are as follows : 1 . Through single factor analysis , some factors such as pH value , extractive temperature , extractive times and ratio of solvent to material on the yield of pectin were investigated .

果实的成熟软化与一定数量的果胶被降解有关，这主要是多聚半乳糖醛酸酶（Polygalacturonase，PG）作用的结果。

The softening and mature of fruits related to degradation of a certain number of pectin , which mainly due to the role of Polygalacturonase ( PG ) .

酸法果胶的最佳条件，是在加3倍水，pH值2.0,90℃下，用化学纯酒石120min。

The optimum conditions for acid - extracting - pectin method appeared to be to regulate pH to 2 . 0 using tartaric acid and extract at 90 C for 120 min.