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柑橘果胶酯酶的研究 被引量：1

Studies on orange PE(pectinesterase)
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摘要 柑橘中含有大量的果胶酯酶(PE),可分为热稳定性果胶酯酶(TS-PE)与热不稳定性果胶酯酶(TL-PE),是由几种同工酶组成的。PE会引起果胶的水解,使新鲜果汁特有的浑浊状态丧失,影响柑橘果汁的色泽、美味。可以通过加热处理、高压技术、脉冲电场、PE抑制剂等来钝化柑橘汁中的PE活性。 There exist a large quantity of PEs（pectinesterases） in orange, which are classified as thermostability PE（TS-PE） and thermolability PE （TL-PE）. They are composed of several isoenzymes. PE is the enzyme responsible for the hydrolysis of pectin present in orange juice, which causes the loss of fresh juice cloudiness and influences the colour and sweetness of the juice. Some methods such as heat treatment, high pressure, pulsed electric fields and PE inhibitor addition can be used to inactivate PEs in orange juice.
作者 钟琳
机构地区 西南大学食品科学学院
出处 《饮料工业》 2008年第11期9-11,共3页 Beverage Industry
关键词 PE 特性 机理 钝化 PE characteristic mechanism inactivation
分类号 TS255.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献14

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二级参考文献13

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共引文献30

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二级引证文献17

饮料工业
2008年 第11期

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