1.3.1 果胶 果胶根据甲酯化程度不同可分为高酯果胶(High Methoxyl Pectin)和低酯果胶(Low Methoxyl Pectin)。
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高酯化果胶 high-eater
Analyzed from the photoes of casein and high-ester pectin by atomic force microscope, it founded that the reason casein was stable caused by high-ester pectin, which coated on the casein micells and prevented their depositions.
酪蛋白与高酯果胶体系的原子力显微镜照片显示，酸性条件下高酯果胶包裹于酪蛋白表面，从而防止了酪蛋白之间的相互聚集沉淀。
参考来源 - 酸性果乳稳定性和酸性条件下牛乳酪蛋白稳定特性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
桔皮是一种理想的高酯果胶原料。
Citrus peels are a promising commercial source for high -methoxyl pectin.
结果表明：通过分批补料对酶产率有提高，以高酯果胶为底物酶产率提高7.0 % ，以低酯果胶为底物酶产率提高2 3.5 % ；
The results showed that to feed batch culture can enhance enzyme productivity by 7.0 % with high methoxyl pectin as substrate, and by 2 3.5 % with low methoxyl pectin as substrate.
多聚半乳糖醛酸酶活性与呼吸强度和内源乙烯的变化趋势较为一致，而果胶甲酯酶活性在整个贮藏期中由高到低变化较为平缓。
The pectin esterase (PE) activity was not obviously associated with the firmness. The activity of PG changed in a certain degree with fluctuation respiration and endogenous ethylene level.
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