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.
从而表明，桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.
针对加工番茄品种，通过研究破碎温度对其果胶酯酶和聚半乳糖醛酸酶活力的影响，以及破碎温度对产品的冲调性的影响，确定番茄合适的破碎温度。
The optimum broken temperature of the tomato had been confirmed by determining the impact of broken temperature on the activity of pectous enzyme and the solvency of the product.
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