基本释义:

果胶脂酶

网络释义

1)PE,果胶脂酶

2)pectin,果胶

3)pectin wastewater,果胶废水

4)pectin,果胶质

5)pectin esterase(PE),果胶酯酶

6)pectic enzyme,果胶酶

用法和例句

Research on technology of extracting pectin from pericarp of orange;

柑桔皮中果胶的提取工艺研究

Antibacterial activity of Gongcheng persimmon peel′s pectin hydrolysates;

恭城月柿皮果胶酶解物的抑菌活性初探

Study on Optimizing the Technology of Extracting Pectin from the Peel of Navel Orange in Southern Jiangxi by Orthogonal Design;

正交设计法优化提取赣南脐橙皮中果胶的工艺研究

Study on the treatment of pectin wastewater by composite flocculant;

复合絮凝剂处理果胶废水工艺研究

The technical scheme for the treatment of pectin wastewater is put forward by using lime as neutralizer isput forward, survival Al(Ⅲ) and PAM as coagulant, slag and active carbon as deconlouriser is put forward in this paper.

本文以石灰为中和剂 ,废水中残余 Al( )与 PAM为混凝剂 ,以炉渣、活性炭为脱色剂的处理果胶废水工艺方案 ,通过正交实验 ,确定了最佳工艺条件。

Research on the pectin removal effect of different chelating agents on cotton fabrics;

不同螯合剂对棉织物果胶质去除效果的研究

From the soil of the high pectin,a strain which has high ability to break up pectin was selected.

从富含果胶质的果园的土壤中,通过对初筛的定性研究,对几种筛选培养基的比对选择和对复筛时Dp/D c值的测定,确定出一系列有效可行的筛选方法,从而获得一株能较强分解果胶质能力的菌株,然后对该菌株进行了初步的形态观察和鉴定。

It’s hard to bleach the pulp from cotton stalk due to the high content of pectin in its husk.

针对棉秆皮部果胶质含量高,全棉秆浆可漂性差的特点,分别考察了NaOH和Na2C2O4对棉秆原料的脱果胶效果,并将BCTMP工艺的原料预处理方法由汽蒸或热水浸泡改为添加脱果胶试剂的预处理过程,有效减轻了皮部果胶组分对成浆可漂性的不良影响,在温度90℃、草酸钠用量1。

Low methoxyl(LM) pectin was obtained from fresh orange peel by using Na2CO3 as an activator to active pectin esterase(PE) in the raw material and pectin was de-esterified.

以新鲜橙皮为原料,在盐酸水解乙醇沉淀提取果胶之前,激活并利用果皮中固有的果胶酯酶进行果胶的酶法脱酯,制备低甲氧基果胶,以产品的甲氧基含量和果胶得率为指标,确定最佳工艺条件。

Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;

不同酵母及果胶酶对红葡萄酒综合理化指标的影响

Studies on alkaline pectic enzyme from B.subtilis Ⅰ..Selection,identification of stain and properties of pectic enzymes;

枯草杆菌(Bacillus subtilis)产果胶酶的研究 Ⅰ.菌种选育、鉴定及其酶学特征分析

To get transparent drink,pectic enzyme was used to treat apple vinegar.

为了获得澄清的饮料,采用果胶酶对苹果醋进行处理,条件为:果胶酶用量1。