propectin

Purification of protopectinase from Pichia pastoris engineering strain;

毕赤酵母工程菌原果胶酶的分离纯化

Optimization of Fermentation Parameters for Protopectinase Production by Bacillus Subtilis XZ2;

枯草芽孢杆菌产原果胶酶发酵条件研究

Extration of Pectin by protopectinase could be used to reduce the shortcomings in current industry processing of pectin production as well as to stabilize the pectin with high quality.

利用微生物原果胶酶酶法提取果胶,可克服工业酸法生产的诸多不足并得到质量稳定的果胶产品。

The processing and preparation of original blackberry juice and its juice drink;

黑莓原果汁及其果汁饮料加工

The influence of heating on the aroma of fermented pieapple raw juice was studied by the gas chromatography.

通过样品气相色谱的图谱分析,研究了加热对发酵后菠萝原果汁香气的影响,得出了生产发酵菠萝原果汁后序加工过程中的最佳巴氏杀菌条件及加热时间:80℃,10min。

Based on the fact that pear juice is a buffer system and its buffer capacity can be changed with the different content of raw juice, the relationship between raw juice content and its buffer coefficient was studied and an equation was established.

文中对梨汁饮料的缓冲系数与原果汁含量之间的关系进行了研究。