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揭示了对Bacillus velezensis 16B pectin lyase的新见解,以改善果汁加工

Marija Pavlović1, Marinela Šokarda Slavić1, Milan Kojić2

  • 1University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Serbia.

Food chemistry
|June 23, 2024
PubMed
概括

这项研究揭示了一种来自Bacillus velezensis 16B的新型pectin lyase,BvPelB. 这种酶增强了果汁的产量和清晰度,显示出对工业食品加工应用的希望.

关键词:
这种病原体是Bacillus velezensis.酶性质 酶性质 酶性质果汁加工 果汁加工 果汁加工素解酶的作用是结构分析 结构分析

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