【摘要】 研究测定了超高压 (4 0 0MPa以下 )对果胶半乳糖醛酸酶PG的影响 .从pH值、温度、加压时间、酶活力再生情况等几方面对PG酶的影响作了探讨 ,随压力升高 ,加压时间延长 ,酶活力下降 .经 4 0 0MPa,30min处理 ,下降约三分之一 ;经超高压处理后酶活力不会再生 .为高压处理果酱的生产提供理论依据更多还原

【Abstract】 Studied the effect of high pressure (below 400 MPa) on polygalacturonase, the effects of PG enzyme are stated for discussion on some aspects such as pH value, temperature, the time of holding pressure the activity of enzyme′s regeneration. The results of the experiments showed that the higher the pressure, the longer the time for pressurization, the weaker the activity of polygalact uronase, which will decrease about 30 percent under 400 MPa, 30 min, and never be recoverable,provided theories for the production of jam under high pressure treatment.更多还原