CAMPERI Silvia Andrea
Assessment of different treatments for the concentration of three tomato fruit glycosidases from crude extracts
GABRIEL O. SOZZI; SILVIA A. CAMPERI; ADELA A. FRASCHINA; OSVALDO CASCONE
Año: 1998 vol. 5 p. 645 - 645
Ultrafiltration, (NH4)2SO4 addition to 80% saturation and lyophilization after desalting, were assessed as different methods for the concentration of tomato fruit a- and b-galactosidases and a-L-arabinofuranosidase. Lyophilization was the most effective giving 95%, 82% and 75% recovery of enzyme activities, respectively. These enzymes are stable when preserved after lyophilization or in concentrated crude extracts at 220 or 250°C even after extended storage, either in the presence or absence of trehalose.