果胶溶液粘度的研究

本文研究了浓度、温度、酸度、Ｃａ２＋、糖等因素对果胶溶液粘度的影响，在酸度为０．９ｇＨＣｌ／１０Ｏｍｌ下来胶容液的粘度最低、而Ｃａ２＋，糖在研究的范围内对果胶溶液粘度的影响不大。     

3.5—二甲苯酚分光光度法测定果胶

采用3.5—Q二甲苯酚为显色剂分光光度法测定果胶含量。并对其吸收曲线、蔗糖、果糖的干垅、酸度、显色时间、氯化钠用量等作了详细的试验。并与咔唑分光光度法进行了比较。同时对南瓜等样品中果胶含量进行了测定     

从洋姜中提取菊糖

对影响从洋姜中提取菊糖及减少提取液中果胶质含量的一些因素进行了研究,以洋姜干片为原料,在pH值为4～5,温度为60～80℃条件下,30～45min内重复浸提3次,菊糖提取率可达90％左右,果胶质含量可减至0．6％左右．     

Characterization of carrot pectin methylesterase

The most alkaline form of pectin methylesterase was purified from ripe carrot roots and used for structural analysis. Determination of an N-terminal blocking group and of the primary structure allowed comparisons with other forms, and facilitated crystallographic determination of the three-dimensional structure. The mature enzyme has 319 residues and the N-terminal blocking group was shown to be a pyroglutamyl residue derived from a glutaminyl cyclization. Few other methylesterases have been isolated and assigned to exact mature forms, and together with the present enzyme, only two have been analyzed in three-dimensional structure. However, comparison of 39 forms, mainly from GenBank data, reveals clear relationships and identifies sub-groups of this enzyme type, deviating in structure but centering around two functionally important and conserved Asp residues at positions 136 and 157 in the carrot enzyme. Received 2 January 2002; accepted 4 January 2002     

黑曲霉果胶酶的研究 Ⅱ.诱变菌株607的产酶条件实验

对诱变菌株607果胶酶的产生条件进行了试验,酶活性水平为3000u/g 以上。     

花生水酶法蛋白质提取及制油研究

利用以纤维素酶为主体包含果胶酶的复合酶系处理花生水剂法制油过程中碾磨后的油料,能显著提高花生油收率及花生蛋白得率.经优化实验得出酶处理的最适参数为:加酶量0.3%.酶反应时间4h,pH6.4,温度49℃.