摘要
爱玉果实的果皮含丰富的果胶和果胶酯酶.果胶酯酶在爱玉凉粉制作中起重要作用,而爱玉果实的果胶酯酶只有在其果实接触氧气后才诱导产生,并且具有较好的稳定性,等电点为3.5等特性.果胶酯酶在食品加工业和茶饮料生产中具有较大的使用价值.
Pericarp of achene of Ficus pumila var. awkeotsang contains adequate pectin and pectinesterase. Pectinesterase plays an important role in the making of Awkeo-jelly of Ficus pumila var.awkeotsang.The pectinesterase of achene of ficus pumila var. awkeotsang can be induced to produce only after its achene contacts oxygen, and it is with features of better stability and its PI of 3.5.In food processing industry and tea beverage production,pectinesterase is of relatively great useful value.
出处
《宁德师专学报（自然科学版）》
2002年第4期314-316,329,共4页
Journal of Ningde Teachers College(Natural Science)
基金
福建省教育厅科技资助项目(JA02259).
关键词
爱玉
果胶
果胶酯酶
Ficus pumila var.awkeotsang
pectin
pectinesterase
