果胶物质

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 .

原果胶酶是能水解不溶性果胶物质为可溶性果胶物质的一类酶。

The enzyme that catalyzes water-soluble pectin substance from protopectin is protopectinase .

果胶物质在山楂产品加工中的作用及影响

The role of pectic matter in the manufacturing of haw produets

甜瓜中果胶物质容量法测定

Using Volumetric Method to Determine the Pectic Substance in Muskmelon

果胶酶是催化果胶物质分解的一类酶的总称。

Pectinase is a complex group of enzymes that degrade various pectic substances .

果胶物质分成原生质果胶，果胶和果胶酸。

The pectic substances can be classed protopectins , pectins and pectin acids .

不同南瓜品种果实生长发育过程中果胶物质的动态变化

Dynamic Changes of Pectin Substance in Different Pumpkin Varieties During the Development of Fruits

香蕉皮中多酚和果胶物质分步提取纯化的工艺研究

Study on the Extraction and Purification of Polyphenols and Pectin from the Banana Peel

蛋白质凝聚过程还通过酸性氨基酸以氢键结合的方式吸附少量的果胶物质。

The coagulated protein absorbed some pectin substances mainly through acidic amino acids by hydrogen bond .

加热马铃薯组织结构的研究I&加热马铃薯片抗压强度与果胶物质分离的关系

Relationship Between Compressive Strength of Cooked Potato Chips and Release of Pectic Substances . Organizational Structure

减缓了果胶物质的损失。

Losses of pectin were retarded ;

葡萄的保鲜研究Ⅱ.脱乙烯剂对葡萄果胶物质转化的抑制效果

Study on the storage of grape berries ⅱ . inhibition of ethylene absorbent to the discomposition of grape pectin substances

以苹果渣为原料，通过对其所含果胶物质进行浸提，然后再控制酶解的方法制备天然食品防腐剂-果胶酶解物。

In this paper a new natural food antiseptic-pectin digests was prepared from apple residue by soaking out pectin and pectinase hydrolysis .

对在不同破碎温度下所得番茄浆的动态流变性质以及果胶物质分子量的分布和大小进行了研究。

The rheological properties and the size and molecular weight distribution of pectin of tomato pulps broken at different temperatures were investigated .

甜玉米贮藏15天后，微波预处理组的果胶酶活性比对照组高19.01%，促进了果胶物质的分解，对甜玉米的贮藏不利。

After storaged 15 days , pectinase activity of microwave treatment sweet corn increased 19.01 % , promoted the decomposition of pectin substances .

加热时薯片组织果胶物质分离与其抗压强度变化存在一定关系，而加热时同样有淀粉物质沥出进入溶液，但对抗压强度的损失几乎没有影响。

The loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor .

结果表明：随着破碎温度的增加，番茄浆中果胶物质的平均相对分子质量增加.但当破碎温度为90℃时，果胶物质的平均相对分子质量却有所下降。

The average molecular weight of pectic substances in tomato pulps increased with the increasing breaking temperatures , while the value decreased when tomato was broken at 90 ℃ .

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 .

就果实细胞壁的组分而言，主要包括纤维素、半纤维素、果胶等物质。

The cell wall consists of cellulose , hemicellulose and pectin and so on .

黄秋葵花中富含果胶类物质，是较好的果胶资源，具有良好的开发利用价值。

The okra flower is good resources of pectin and has good utilization value .

乙醇&离子联合沉淀法分离茶多酚及果胶类物质的新工艺

A new Process for the Separation of Tea Polyphenol and Pectin by Ethanol-ion Joint Precipiation

果胶类物质是存在于高等植物初生壁和细胞间隙中的一组多糖，果胶是一种杂多糖。

Pectic substance which existed in primary cell wall and cell interval of higher plant were a group of polysaccharides .

利用纯化果胶内切酶对果胶物质的化学结构进行分析比较。

And the chemical structures of pectin substances were compared by the pure endo-polygalacturonase .

柚子皮富含果胶等多糖物质，本研究以柚子皮为主要原料，对其水溶性多糖的提取工艺、结构及其物化性质进行系统研究。

The shaddock peel is rich in polysaccharide such as pectin . It was used as the main raw material in this research to study the extraction process , structure , physical and chemical properties of its water-soluble polysaccharide .

近年来，随着香蕉深加工兴起，对含有诸如多酚、果胶等可利用物质香蕉皮的综合利用，也在受到人们重视。

Recently , with popular in banana deep processing , utilizable materials The banana yield is also very high . People pay more attention on the comprehensive use of banana peel containing polyphenols and pectins by the rising processing of banana .