Assessment of different treatments for the concentration of three tomato fruit glycosidases from crude extracts

Ultrafiltration, (NH sub(4)) sub(2)SO sub(4) addition to 80% saturation and lyophilization after desalting, were assessed as different methods for the concentration of tomato fruit alpha - and beta -galactosidases and alpha -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 -20 or -50 degree C even after extended storage, either in the presence or absence of trehalose.