摘要
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。果胶酶分子生物学的迅速发展极大地促进了分离纯化与分析方法的研究。由于不同菌种产生的果胶酶成分复杂程度不同,分离纯化手段和分析方法也不相同。本文对果胶酶分离纯化手段及其分析方法进行了综述。
Pectinase is widely used in juice production and wine brew fields owing to its ability for degrading pectin. The progress for pectinase molecular biology promoted the development of its purification and assay methods. The purification and assay methods for pectic enzymes are differed with various strains. In this article the methods for purification and assay for pectic enzymes were reviewed with 28 references.
出处
《工业微生物》
CAS
CSCD
北大核心
2005年第1期55-58,共4页
Industrial Microbiology
