摘要
果胶酶是一类分解果胶物质的酶的总称,其在自然界中分布很广。该文综述了果胶酶的特性及其在果汁澄清、提高果蔬汁的出汁率、提取生物活性功能成分以及改善酒的品质等食品领域中的应用,并提出了目前存在的问题及以后的研究发展方向。
Pectinase is a class of enzymes that degrade pectin and is widely distributed in nature. This paper described the characteristics of pectinase and its application in the fruit juice clarification, increase of fruit and vegetable juice yield, extraction of bio-active functional components and improvement of the wine quality. In addition, the current problems, research directions and development were discussed.
出处
《中国酿造》
CAS
北大核心
2010年第10期4-6,共3页
China Brewing
关键词
果胶酶
食品工业
果汁澄清
应用
pectinase
food industry
fruit juice clarification
application
