【摘要】 研究了柑橘皮中的果胶酯酶的生物学特性。用盐析法从新鲜柑橘皮中提取果胶酯酶粗酶液,用pH-stat法测定果胶酯酶的活力。结果表明,该柑橘皮中的果胶酯酶的最适温度在50℃左右,且对热稳定性好,其最适pH在8左右。更多还原

【Abstract】 The biological characteristics of pectinesterase in citrus were researched. PE was obtained from citrus peels by salting out,and its activity was measured by pH-stat standard. The results showed that the optimum temperature of the enzyme was about 50℃,and it had a good stability. Its optimum pH was about 8.更多还原