【摘要】 果胶酯酶（ＰＥ或ＰＭＥ）的活性是导致柑桔汁混浊态的丧失的主要原因，因此研究其理化性质，钝化其活性对提高柑桔汁质量意义重大。介绍了柑桔汁中果胶酯酶的性质及钝化其活性的一些措施。更多还原

【Abstract】 Cloud loss in citrus juices is due to the activity of pectinesterase(PE or PME)in a sense.So, it’s important to study its physicochemical properties and to inactivate it with a view of improving the quality of the juices.The properties of pectinesterase in citrus juices and several technological approaches that have been used to solve the problem of cloud loss are introduced in the article.更多还原