本文已被：浏览 1711次 下载 405次
投稿时间：2019-07-13
投稿时间：2019-07-13
中文摘要: 该文综述食品加工中应用较为广泛的果胶酶的一个分类——果胶甲酯酶的作用机理及目前在果蔬汁澄清、果蔬制品改善、低酯果胶制备等食品相关行业中的应用现状，并进行总结，为果胶甲酯酶在食品加工中的深入研究开发及未来应用前景预测提供参考。
Abstract:This article reviewed a classification of pectinase that was widely used in food processing——the pectin methylesterase and its current applications in food-related industries such as fruit and vegetable juice clarification，fruit and vegetable product improvement，and low-ester pectin preparation.The current situation and a summary were provided to provide a reference for the in-depth research and development of pectin methylesterase in food processing and the prediction of future application prospects.
keywords: pectin methylesterase mechanism of action clarification crispness preservation pectin preparation
文章编号：202012031 中图分类号： 文献标志码：
基金项目:山东省农业重大应用技术创新项目（潍财农指[2018]35号）；国家重点研发计划（2016YFD0400405）；山东省2018年度农业重大应用技术创新项目（39797）
引用文本：
津ICP备20000603号-1