«PECTASE»に関連する英語の本
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1
The Soluble Ferments and Fermentation
The retarding influence of acid is lessened by the presence of a larger proportion
of calcium salts, or of pectase. This explains why the juices of cherries and
raspberries coagulate pectine though they are fairly acid in reaction. The gelatini-
...
paper was readily hydrolyzed when it was the only carbohydrate available. In the
discussion of enzymes involved in the changes of pectic substances the
classification used by Atkins (6) and by Willaman {101) will be followed, i. e. :
Pectase.
In the discussion of enzymes involved in the changes of pectic substances the
classification used by Atkins (6) and by Willaman (101) will be followed, i. e. :
Pectase.— Coagulates soluble pectin to a gel in the presence of traces of salts.
John William Roberts, John Clymer Dunegan, 1932
4
Advances in Enzymology and Related Areas of Molecular Biology
About 50% of the methyl alcohol bound in the pectin is split off in 2 hrs., and
about 90% in 5 weeks, by the action of the pectase in leaf tissue during autolysis
of macerates of green tobacco leaves. In similar experiments by Kertesz (114), 33
% ...
5
The Journal of Biological Chemistry
tomato pectase solution for 30 minutes at pH 6.5. The temperature (ffi5) required
for 50 per cent inactivation is about 12° higher than that required for citrus peel
pectase (10). This agrees with the general observation that tomato pectase is ...
6
Principles of Plant Physiology
There is evidence that at least three different enzymes are concerned in the
breaking down of pectic substances. These are (1) pectosinase, which acts on
pectose, breaking it up presumably into soluble pectin and cellulose, (2) pectase,
which ...
7
Plant Pathology V1: The Diseased Plant
G'aumann and Bohni (1947a, b), studying the effect of nutrient solution on the
production of pectinase and pectase by Botrytis cinerea, showed the former to be
developed independent of the chemical composition of the medium, whereas the
...
8
A Dictionary of Food and Nutrition
Included in *non-starch polysaccharides. pectin, amidated The low-methoxyl
pectin formed when pectin is demethylated using ammonia (as opposed to use of
*pectase), forming amides to replace the methoxyl groups. pectinase An enzyme
...
9
Industrial Exploitation of Microorganisms
Among the three enzymes viz., cellulase, polyphenol oxidase and pectase,
polyphenol oxidase was much less, while the other two enzymes were produced
relatively in high amount with less variation. These enzymes are involved in the ...
existed — pectase, which coagulated pectin, and pectinase, which destroyed the
coagulum produced by pectase. The action of pectase on pectin solutions was
further investigated by Goyaud (1902), with a view to ascertaining whether pectin
...
Great Britain. Food Investigation Board, 1926
