对8种商业果胶酶中聚半乳糖醛酸酶（PG）、果胶裂解酶（PL）、果胶甲酯酶（PME）、纤维素酶、内切-1-4-β—D-木聚糖酶以及β-D-葡萄糖苷酶共6种酶的活性进行测定并进行使用效果估测。结果表明，不同商业果胶酶中的此6种酶活性存在差异，聚半乳糖醛酸酶活性最强，其次是内切-1—4-β—D-木聚糖酶和果胶甲基酯酶酶活，而β—D-葡萄糖苷酶活性较低；与红葡萄酒用果胶酶相比较，白葡萄酒用果胶酶中纤维素酶活性较低。%In this study, six different enzymatic ativities (polygalacturonase, pectin lyase, pectin methylesterase, cellulose, endo-l-4-β-D-xylanase, and β-D-glucosidase) in 8 commercial pectinase were determined and their wine-making performance were estimated. The results showed that there were some significant difference in six enzymatic activities among 8 pectinase, polygalacturonase had the highest activity, and then fol- lowed endo-1-4-β-D-xylanase and pectin methylesterase, and β-D-glucosidase had lower activity. Compared with pectinase used for red grape wine production, pectinase used for white grape wine production had lower cellulase activity.
展开▼
