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タイトル柑きつ果汁清澄用ペクチナーゼ剤の開発 : 第1報市販ペクチナーゼ剤の性質
タイトルヨミカン キツ カジュウキヨスミヨウ ペクチナーゼ ザイ ノ カイハツ : ダイ 1 ホウシハン ペクチナーゼ ザイ ノ セイシツ
タイトル別表記Development of Pectinase Preparation for the Making of Orange Juice : (1) Some properties of Commercial Pectinase Preparations in Japan
作成者野村, 男次
福井, 尚之
中山, 靖
作成者ヨミノムラ, ダンジ
フクイ, タカユキ
ナカヤマ, ヤスシ
作成者別表記Nomura, Danji
Fukui, Takayuki
Nakayama, Yasushi
作成者所属山口大学農学部
内容記述(抄録等)The properties of several pectinase preparation commercially available were studied and the following results were obtained : 1) The optimum pH was found to be at pH=4.0 in all preparations, but the stabilities at acidic pH were not the same. 2) The maximum velocity on the reaction of these pectinase preparations were observed around 42℃. 3) The enzyme of Asp. Niger was more effective than those of Con. Diplodiella for the citrus juice. 4) The above fact may be related to the amounts and ratio of PE and PG in these preparations. 5) The results seemed likely that PE is highly effective at the presence of PG for the clarifying citrus juice. The promotion of clarifying activity to orange juice by the joint action of pectinase and hemicellulase had been suggested by FUKUMOTO, but the action was not observed so clearly.
本文言語jpn
主題農学
資料タイプtext
出版者山口大学農学部
出版者ヨミヤマグチ ダイガク ノウガクブ
NII資料タイプ紀要論文
ISSN0513-1715
NCIDAN00244250
学内刊行物(紀要等)山口大学農学部学術報告
掲載誌名山口大学農学部学術報告
掲載誌名別表記Bulletin of the Faculty of Agriculture, Yamaguchi University
18
開始ページ1045
終了ページ1054
発行日1967
著者版/出版社版その他
リポジトリIDD490018000005
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/D490018000005