Effect of Alcalase (TM) on olive pomace protein extraction

The effect of Alcalase(TM) treatment on olive pomace protein extraction has been studied. Alcalase improves protein extraction from 5 to 30% of total protein. This improvement is not accompained by an increase in degree of pr otein hydrolysis, probably because protease activity is inhibited by second ary metabolites and the substrate is higly denatured and resistant to hydro lysis. The increase in protein extraction is attributed to fiber solubiliza tion as a result of secondary activities of Alcalase. Protein extracts with a high content of soluble fiber have improved functional properties, with respect to olive pomace, such as water and oil absorption. Emulsifying and foaming activities were inappreciable. The products obtained represent a su itable source of soluble fiber and protein and may contribute to the improv ement of the economic status of olive pomace by-product.