Effect of High Pressure Treatments on protease and beta-Galactosidase Activities of Table Olives

Abstract

In this work the effect of high pressure treatments (50 and 110 MPa for 15 and 30 min.) on protease and <IMG SRC="/iso-ents/isogrk32/beta-s.gif" ALT="beta">-galactosidase activities of mature table olives (Portuguese <I>Douro</I> variety) was studied. The influence of the applied treatments was quantified for the soluble and the ionically and covalently bound to cell wall fractions for both enzymes. For <IMG SRC="/iso-ents/isogrk32/beta-s.gif" ALT="beta">-galactosidase the treatments caused no significant changes in activity, while proteolytic activity was reduced by more than 90% in all cases. For proteolytic activity significantly different baric stabilities were also found for the three fractions studied.