是论文摘要，谢谢各位大虾帮帮忙翻译一下

来源：百度知道 编辑：UC知道 时间：2024/05/17 05:01:18
本文对橙皮的利用进行了研究，设计了一条较合理的工艺路线，从橙皮中提取得到了果胶。利用正交试验法，对果胶的提取和果胶的沉淀条件进行了试验，得出最佳的工艺条件。研究结果表明，固定化酶反应的最适宜PH值为3.5，最适温度为60℃，而原酶则分别为PH 4.0和55℃；研究结果还表明，固定化酶对PH、温度的稳定性都比原酶有了提高。这对于固定化酶的重复回收使用和储存更为有利.明胶作为固定化果胶酶的载体，研究比较了载体的用量、用酶量、制备的PH，结果表明，在PH 为3.5条件下制备固定化果胶酶，重复回收使用5次后，酶活力还可保留80%以上，是果胶酶固定化的一种较好的方法。
这个好象是译霸翻译的，还有吗？

In this paper, the Orange had the advantage of the research, design a more reasonable process line, from the Orange have been extracted pectin. The use of orthogonal, the extraction of pectin and the pectin precipitation test conditions, come to the best of conditions. The results show that immobilized the most appropriate response to the PH value of 3.5, the optimum temperature to 60 ℃, while the original enzyme were PH 4.0 and 55 ℃; The results also showed that the immobilized enzyme on the PH, temperature stability Than the original enzyme increased. This is immobilized to repeat the recovery of the use and storage of more favorable. Gelatin as a vector of fixed-pectinase study compared the amount of the vector, enzymes, produced by PH, the results show that under the conditions of PH 3.5 Preparation of immobilized pectinase, to repeat the use of recovery after the 5th, activity may also retain more than 80%, immobilized pectinase is a better way.