anthocyanase

英

美

n. 花色素酶；花青素酶

White wines can be made from pigmented grapes by removal of the skins, pulp, and seeds before juice fermentation, by ion exchange and activated charcoal treatments to remove pigment, and by the use of anthocyanase enzymes, which decolor pigments.
白葡萄酒可以由有色葡萄制得，但是在果汁发酵之前已经除去果皮、果肉和种子，并通过离子交换作用和活性炭吸附处理除去了色素，还使用花色素酶使色素脱色。
Anthocyanase activity maintained at high level and increased gradually along with postharvest pericarp browning.
在荔枝采后褐变过程中，花色素苷酶活性一直维持在较高水平并呈逐渐上升的趋势，PPO活性随褐变加重而下降，POD活性则逐渐升高。
A high activity of anthocyanase ( anthocyanin-3-glucosidase) in lychee pericarp was identified, whereas, under the same conditions, no anthocyanase activity could be detected in red apple, red grape, red bayberry and strawberry.
荔枝果皮存在高活性的花色素苷酶，而同样富含花色素苷的水果如苹果、葡萄、草莓和杨梅等则不含花色素苷酶活性。
Anthocyanase was removed from pectinase preparation by adsorption with bentonite.
以皂土为吸附剂，将花色素酶从粗果胶酶制剂中除去。分离效果受pH和皂土用量影响。