The compatibility of amylase and pectinase was discussed.
讨论了自制的淀粉酶和果胶酶的相容性；
The processing of grape juice yield with pectinase was studied.
研究了用果胶酶提高葡萄出汁率的方法。
The activities of filter paper enzyme and pectinase had no correlation.
果胶酶活和滤纸酶活未表现出一定的规律性。
Pectinase is most widely distributed. It exists in animals, plants and microbes.
果胶酶分布很广，可来源于动物、植物和微生物。
The applications of pectinase in pulp and paper industry are reviewed in this paper.
主要介绍果胶酶在制浆造纸中的应用情况。
The clarification technology of mulberry fruit juice by using pectinase was studied.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
The viscosity reduction of broth in ethanol high gravity fermentation by using pectinase.
对利用果胶酶降低甘薯原料酒精高浓发酵时发酵醪的粘度进行了研究。
Commercial cellulase, hemicellulase and pectinase were applied to hydrolyze sugar cane bagasse.
应用纤维素酶、半纤维素酶和果胶酶水解蔗渣。
The enzymolysis and optimal clarification technology of pineapple pulp by pectinase were studied.
用果胶酶对菠萝浆进行酶解及最佳澄清工艺条件试验。
The effects of several effectors on the activity of pectinase from Aspergillus Niger were studied.
研究了几种效应物对黑曲霉果胶酶活力的影响。
The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.
研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
The effects of proteinase, cellulase and pectinase on the qualities of instant rice soup were studied.
研究了中性蛋白酶、纤维素酶、果胶酶对方便稀饭品质的影响。
Exogenous complex enzyme consisted of cellulase, xylanase, acid protease, neutral protease and pectinase.
复合酶由纤维素酶、木聚糖酶、酸性蛋白酶、中性蛋白酶和果胶酶组成。
Pear juice was treated by adding 1.2% pectinase and the problem caused by pectin in the juice was resolved.
通过在梨汁中添加1.2%的果胶酶进行酶解处理，解决了梨汁中的果胶不利于发酵的问题。
Pectinase is widely used in juice production and wine brew fields owing to its ability for degrading pectin.
果胶酶能降解果胶质，在果汁制造、果酒酿造等方面有着广泛应用。
The symptoms of leaves treated with pectinase and mixed enzymes were more serious than that of leaves treated by cellulase.
三种不同酶液处理中，以果胶酶和混合酶对叶片的致病症状严重。
By detecting the activity of pectinase and hemicellulase and the retting-period, the optimal retting-condition was determined.
通过测定脱胶过程中果胶酶、半纤维素酶活力及脱胶周期，确定脱胶的适宜条件。
In this paper, the clarification effects of chitosan and pectinase to hawthorn juice were studied by individual factor experiment.
利用单因素实验方法，研究了壳聚糖、果胶酶对山楂果汁澄清效果的影响。
Reactions with various enzymes showed that cellulase, hemicellulase and pectinase had synergistic effect on im proving extraction rate.
不同的酶作用对核酸酶提取的影响显示： 纤维酶、半纤维酶和果胶酶对麦芽根破壁具有协同作用。
In the wine production process can increase the use of pectinase polyphenols in wine and other useful material on the health component;
在葡萄酒生产过程使用果胶酶可提高葡萄酒中的多酚物质和其他对健康有益的物质成分；
Extensive study of some pectinase such as protopectinases, polygalacturonases, lyases and pectin esterases has been done up to the present.
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。
The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes.
结果表明：采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质。
The aim of the study was to explore the effects of Penicillium oxalicum Currie & Thom producing pectinase on the digestive physiology of broilers.
本文旨在研究鹅源草酸青霉产果胶酶对肉鸡消化生理的影响。
If pectinase was used too much, protein content in red wine will increase, which may bring disadvantages like proteins muddy in the later storage.
果胶酶的用量过多时会使酒液中蛋白质含量增高，给后期贮酒带来蛋白质混浊等不利影响。
Two pectinase-producing strains HDYM-01 and HDYM-02, which were amplified in liquid medium, were added into tank retting to proceed water-retting.
以果胶酶产生菌HDYM-01和HDYM-02为出发菌株，经扩大培养后加入到沤麻池中进行温水沤麻试验。
Pectinase, cellulase and hemicellulase were also produced in vitro from R. cerealis after treatment, but their activities were affected with various degrees.
药剂处理后小麦纹枯病菌在活体外仍能产生果胶酶、半纤维素酶和纤维素酶，但这三种酶的活性受到不同程度的影响。
Roselle calyx red pigment extracting liquid was enzymolysised by pectinase to improve extracting technology so that the pigment extraction rate was increased.
用果胶酶对玫瑰茄红色素的微波提取液进行酶解，以优化玫瑰茄红色素的微波提取工艺，提高色素提取率。
In this paper, pectinase research and application developments with microbiological fermentation method both at home and abroad were mainly summarized and compared.
果胶酶生产普遍采用微生物发酵法，本文主要概述并比较了国内外微生物发酵法生产果胶酶的研究和应用情况。
As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.
本发明在制备中加入淀粉酶或者是果胶酶，可防止果汁出现沉淀或浑浊，同时提高出汁率。
As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.
本发明在制备中加入淀粉酶或者是果胶酶，可防止果汁出现沉淀或浑浊，同时提高出汁率。
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