果胶酶

以皂土为吸附剂，将花色素酶从粗果胶酶制剂中除去。分离效果受pH和皂土用量影响。

Anthocyanase was removed from pectinase preparation by adsorption with bentonite .

对pH和果胶酶敏感的结肠定位片的研制

Colon-specific tablets sensitive to pH and pectinase

产果胶酶芽孢杆菌Xg-01的分离、筛选及发酵条件的研究

A Study the Isolation Selection and Fermentative Condition of a Producting Pectinase Bacillus Sp X_g - 01

复合酶（纤维素酶和果胶酶）产生菌cpu的菌种鉴定

Identification of A Strain cpu of Aspergillus niger Producing Cellulolytic Enzyme and Pectase

果胶酶高产菌株Aspergillusniger3502的选育

Breeding of high yield strain Aspergillus niger 3502 for pectinase

商品果胶酶（Aspergillusniger）的催化动力学研究

Study on catalytic kinetics of commercial pectinase from Aspergillus niger

果胶酶产生菌泡盛曲霉F（77-101）的选育和酶特性的研究

Studies on Mutation and Selection of Pectinase Production Strain Aspergillus awamori Nakazawa F_ ( 77-101 ) and Certain Properties of Its Pectinase

果胶酶酶解产物DNS比色法测定条件的研究

Studies on DNS-Colorimetry Measurement for Pectinase Hydrolyzed Products

复合饲用酶菌株A3产果胶酶的研究

Study of pectinase produced by feed complex enzymes strain A3

果胶酶显著降低了十二指肠和空肠食糜的黏度（p＜0.05），而对回肠食糜的黏度无显著影响。

The pectinase significant decrease the chyme viscosity of duodenum and jejunum ( p < 0.05 ) but had no effect on the chyme viscosity of ileum ( p > . 05 ) .

澄清，1%果胶酶，6h；

Clarification , 1 % pectinase , 6 h ;

果胶酶处理BCTMP中DCS及其对阳离子助剂作用效果的影响

Effect of Pectinase Treatment of DCS in BCTMP on the Efficiency of Cationic Polymers

方法2：麸皮与豆渣比例为1：1，pH值2.5，培养温度25℃，高产淀粉酶、果胶酶。

The second method for high-yield of amylase and pectinase : the proportion of wheat bran and soybean dregs was 1:1 , while pH value 2.5 and 25 ℃ .

其中包括浴比，水浴时间，水浴时的温度，预处理方式，木聚糖酶、果胶酶和甘露聚糖酶三酶的各自反应的最适浓度和pH值。

These include liquor ratio , bath time , bath temperature , preconditioning methods , and three respective enzymatic concentration and optimal reaction pH of xylanase , pectinase and mannanase .

结果表明：果胶酶的最适pH为3.8，最适温度为50℃，酶在pH3.4~4.2区域较稳定，在pH>4.5与pH<3.0下很快失活；

The results showed that the optimum pH and optimum temperature of the enzyme for the hydrolysis of pectin ( enzyme substrate ) were pH 3.8 and 50 ℃, respectively .

31℃静置培养72h，期间在为24h翻曲1次，果胶酶活力达2418IU/g（干曲）。

The pectinases activity reached 2 418 IU / g dry medium at 31 ℃ for 72 h.

从不同处理方法、酶液pH变化等方面对果胶酶诱导黄瓜抗黑星病效能的影响进行了研究。

Influence of different treatment methods and pH variation of pectinases extract of Penicillium oxalicum on its efficiency of induced resistance to scab caused by Cladosporium cucumerinum in cucumber plants was studied .

研究了果胶酶、SO2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。

The effects of some commonly-used fruit wine clarifiers including pectase , SO2 , glutin and PVPP etc.

果胶酶高产菌株Aspergillusniger3502的选育高产菊粉酶的黑曲霉菌株产酶酶系分析与研究

BREEDING OF HIGH YIELD STRAIN ASPERGILLUS NIGER 3502 FOR PECTINASE The studies on enzyme system of Aspergillus niger strains with high inulinase activity

对亚麻快速生物脱胶和温水沤麻过程中的果胶酶、木聚糖酶、纤维素酶、微生物、pH值和还原糖等进行了动态变化研究。

The dynamic changes of pectinase , xylanase , cellulase , microorganism , pH value and reducing sugar etc. in the process of fast microbial degumming and warm water retting of flax were studied .

研究了葡萄品种、年份、酿酒酵母、果胶酶、SO2、澄清剂等对干红葡萄酒中白藜芦醇含量的影响。

The effects of wine variety , vintage , yeast , pectase , SO2 and clarificant on resveratrol content in dry-red wine were studied .

果胶酶高产菌株的筛选及其PectateLyase基因克隆

Selecting Strains with High Effective of Pectinase and Cloning of Its Pectate Lyase Gene

对放线菌产生的果胶酶进行了分离纯化，获得了电泳纯的组份E1。

In this paper , the authors have purified the pectinase produced by actinomyces and obtained E1 component with a homogeneous state .

本文研究了覆盆子功能性饮料的加工工艺，着重探讨了温度、pH和果胶酶添加量等因素对果胶酶酶解覆盆子汁的影响。

The article studied the technics of the raspberry functional drink . Especially , the factors of temperature , pH and the additive of pectinase were analyzed to the effects of pectinase in the raspberry juice .

米曲霉（AspergillusOryzae）一直用于传统发酵食品的生产，自然条件下其果胶酶的产量较低。

The filamentous fungus Aspergillus oryzae , used for the production of traditional fermented foods , only could produce less pectinases under general conditions .

果胶酶活性随着保温温度升高、时间延长和pH值增大呈先升高后降低的趋势。

On the other hand , the content of protopectin in tomato pulp was decreased at the beginning and then increased at final stage with elevation of temperature , prolonging of time and increase of pH value .

紫外、氦氖激光等复合诱变产果胶酶细菌ZH1的研究

A study on Complex Mutagenesis of pectinase bacterial zh_1 with uv 、 he-ne laser etc

果胶酶有利于白藜芦醇的浸出，SO2可防止白藜芦醇的氧化，明胶处理白藜芦醇损失最小。

Besides , the pectinase facilitated resveratrol extraction , the addition of SO2 avoided resveratrol oxidation , and the clarification of glutin caused the least loss of resveratrol .

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 .

54例患者服用果胶酶6h后吞钡透视见胃石完全消失，症状、体征完全缓解。

Barium meal revealed that all gastroliths in 54 patients disappeared as early as 6 hours after pectinase administration . Symptoms and signs became absent .