英语语法分析

The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.

研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。

By detecting the activity of pectinase and hemicellulase and the retting-period, the optimal retting-condition was determined.

通过测定脱胶过程中果胶酶、半纤维素酶活力及脱胶周期，确定脱胶的适宜条件。

Reactions with various enzymes showed that cellulase, hemicellulase and pectinase had synergistic effect on im proving extraction rate.

不同的酶作用对核酸酶提取的影响显示： 纤维酶、半纤维酶和果胶酶对麦芽根破壁具有协同作用。