And the chemical structures of pectin substances were compared by the pure endo-polygalacturonase.
利用纯化果胶内切酶对果胶物质的化学结构进行分析比较。
2
The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.
从而表明，桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
3
The relationship between ethylene and Polygalacturonase(PG) was thoroughly investigated in two aspects of the effect of ethylene on PG function and the regulation of PG on ethylene synthesis.