pectinesterases

简明释义

英[ˌpektɪˈnestəˌreɪs]美[ˌpektəˈnestəˌreɪs]

n. [生化] 果胶酯酶

英英释义

单词用法

同义词

反义词

例句

1.There exist a large quantity of PEs(pectinesterases) in orange, which are clified as thermostability PE(TS-PE) and thermolability PE(TL-PE). They are composed of several isoenzymes.

柑橘中含有大量的果胶酯酶（PE），可分为热稳定性果胶酯酶（TS-PE）与热不稳定性果胶酯酶（TL-PE），是由几种同工酶组成的。

2.There exist a large quantity of PEs(pectinesterases) in orange, which are clified as thermostability PE(TS-PE) and thermolability PE(TL-PE). They are composed of several isoenzymes.

柑橘中含有大量的果胶酯酶（PE），可分为热稳定性果胶酯酶（TS-PE）与热不稳定性果胶酯酶（TL-PE），是由几种同工酶组成的。

3.The role of pectinesterases in fruit ripening is crucial for the breakdown of pectin, which affects texture.

在水果成熟过程中，果胶酯酶的作用对果胶的降解至关重要，这会影响水果的质地。

4.Food scientists are studying pectinesterases to improve jelly and jam production.

食品科学家正在研究果胶酯酶以改善果冻和果酱的生产。

5.Certain bacteria produce pectinesterases that can degrade pectin in plant materials.

某些细菌产生的果胶酯酶能够降解植物材料中的果胶。

6.The activity of pectinesterases is affected by temperature and pH levels.

温度和pH水平会影响果胶酯酶的活性。

7.During the fermentation process, pectinesterases can influence the viscosity of the juice.

在发酵过程中，果胶酯酶可以影响果汁的粘度。

作文

Pectinesterases are enzymes that play a crucial role in the modification of pectin, a structural polysaccharide found in the cell walls of plants. These enzymes catalyze the hydrolysis of the methyl ester groups in pectin, leading to the formation of pectic acids. Understanding the function of pectinesterases (果胶酯酶) is essential for various industries, especially in food processing and agriculture. In the food industry, pectinesterases (果胶酯酶) are significant because they influence the texture and stability of fruit products such as jams, jellies, and juices. When fruits are processed, the activity of pectinesterases (果胶酯酶) can determine the final consistency of the product. If the enzyme activity is too high, it can lead to a runny texture, while low activity may result in overly thick products. Therefore, controlling the levels of pectinesterases (果胶酯酶) during processing is vital for achieving the desired product quality.In agriculture, pectinesterases (果胶酯酶) have been studied for their role in plant development and disease resistance. The activity of these enzymes can affect the integrity of plant cell walls, which can influence how plants respond to pathogens. For instance, certain pathogens produce their own pectinesterases (果胶酯酶) to break down the pectin in plant cell walls, facilitating infection. Understanding the interaction between plant pectinesterases (果胶酯酶) and pathogen-derived enzymes can provide insights into developing disease-resistant plant varieties.Moreover, research on pectinesterases (果胶酯酶) has implications for biotechnology. Genetic engineering techniques can be employed to modify the expression of pectinesterases (果胶酯酶) in crops, enhancing their resistance to diseases or improving their nutritional value. For example, by altering the activity of pectinesterases (果胶酯酶), scientists can potentially increase the amount of soluble pectin in fruits, which may enhance their health benefits, such as lowering cholesterol levels.In summary, pectinesterases (果胶酯酶) are vital enzymes that impact various processes in both food production and agriculture. Their ability to modify pectin not only affects the quality of food products but also plays a significant role in plant health and resistance to diseases. As research continues to uncover the complexities of these enzymes, it is likely that new applications will emerge, further emphasizing the importance of pectinesterases (果胶酯酶) in science and industry.