ASSESSMENT OF DIFFERENT TREATMENTS FOR THE CONCENTRATION OF 3 TOMATO FRUIT GLYCOSIDASES FROM CRUDE EXTRACTS

Ultrafiltration, (NH4)(2)SO4 addition to 80% saturation and lyophiliza tion after desalting, were assessed as different methods for the conce ntration of tomato fruit alpha- and beta-galactosidases and alpha-L-ar abinofuranosidase. Lyophilization was the most effective giving 95%, 8 2% and 75% recovery of enzyme activities, respectively. These enzymes are stable when preserved after lyophilization or in concentrated crud e extracts at -20 or -50 degrees C even after extended storage, either in the presence or absence of trehalose.