果胶酯酶（pectinesterase）为pectin pectylhydrase之常用名，亦称为果胶酶、果胶甲酯酶、果胶氧化酶。为催化果胶的甲氧酯水解产生果胶酸和甲醇反应的酶。EC3·1·1·11。
技术文摘 关键词:果胶酯酶，酶学性质，游离酶，固定化酶 [gap=868]Key words：pectinesterase; enzymatic properties; free enzyme; immobilized enzyme
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巧克力香精,芬美意香精,诺维信 果胶酯酶 （ NovoShape ）,嘟喃酮(微胶囊呋喃酮),诺维信复合蛋白酶,碱性内切蛋白酶,复合风味蛋白酶,奇华顿香精
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enzyme）和皂化酶（saponifying enzyme）或果胶酯酶（pectinesterases enzyme），前者能使果胶
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本文综述了国内外果胶酯酶制备低酯果胶的研究进展。
This paper is an overview on the research progress of low-ester pectin making using pectinesterase.
在果胶酶中，原果胶酶、聚半乳糖醛酸酶、裂解酶和果胶酯酶得到了广泛深入的研究。
Extensive study of some pectinase such as protopectinases, polygalacturonases, lyases and pectin esterases has been done up to the present.
柑橘中含有大量的果胶酯酶（PE），可分为热稳定性果胶酯酶（TS-PE）与热不稳定性果胶酯酶（TL-PE），是由几种同工酶组成的。
There exist a large quantity of PEs(pectinesterases) in orange, which are clified as thermostability PE(TS-PE) and thermolability PE(TL-PE). They are composed of several isoenzymes.
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