protopectin
英
美
网络 原果胶; 果胶原质; 原果胶质
双语例句
- It was shown that the content of soluble sugar, soluble protein, water-soluble pectin and MDA basically declined after an increase until the emergence of the ethylene production peak. The content of protopectin and firmness descended through the experiment.
结果表明，葡萄糖处理后LSW果实可溶性糖、可溶性蛋白质、水溶性果胶和MDA含量呈现先升高后下降的趋势，并且最大值出现时间与乙烯峰基本一致，而硬度和原果胶含量则一直下降。 - The protopectin and cellulose content decreased but soluble pectin content increased, and both protopectin content and cellulose content were positively correlated with flesh firmness significantly ( P < 0.01).
采后原果胶和纤维素含量下降而可溶性果胶含量增加，且果肉硬度同原果胶含量和纤维素含量都呈极显著正相关（P<0.01）。 - On the other hand, the content of protopectin in tomato pulp was decreased at the beginning and then increased at final stage with elevation of temperature, prolonging of time and increase of pH value.
果胶酶活性随着保温温度升高、时间延长和pH值增大呈先升高后降低的趋势。 - However, in warmed fruit, protopectin content did not change significantly, whereas the amount of soluble pectin increased gradually during storage ( Fig.1 A).
中途加温的果实原果胶含量变化不多，但水溶性果胶却不断增加。 - The results of study showed that ( 1) The degrading of protopectin and hemicellulose is the may reason of the softening of the persimmon fruit.
试验结果表明：（1）在柿的自然后熟软化中，原果胶和半纤维素的降解是导致果实软化的主要原因。 - Postharvest softening of jujube flesh was coincided with the starch degradation, the increase of amylase activity and soluble pectin content, the decrease in protopectin content, and polygalactouronase ( PG) activity.
枣采后在软化过程中，果肉淀粉含量下降，淀粉酶活性上升，原果胶含量减少，可溶性果胶含量增加，多聚半乳糖醛酸酶（PG）活性下降； - Protopectin began to increase after approximately 10 days 'storage.
连续冷藏10d以后，原果胶含量开始增多，水溶性果胶含量变化不大。 - WSP content increased and protopectin content decreased quickly.
WSP含量迅速上升，而原果胶含量则不断下降。 - The enzyme that catalyzes water-soluble pectin substance from protopectin is protopectinase.
原果胶酶是能水解不溶性果胶物质为可溶性果胶物质的一类酶。