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Effect of Alcalase™ on olive pomace protein extraction

  • Published:
Journal of the American Oil Chemists' Society

Abstract

The effect of Alcalase™ 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 protein hydrolysis, probably because protease activity is inhibited by secondary metabolites and the substrate is highly denatured and resistant to hydrolysis. The increase in protein extraction is attributed to fiber solubilization 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 suitable source of soluble fiber and protein and may contribute to the improvement of the economic status of olive pomace by-product.

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Authors and Affiliations

  1. Instituto de la Grasa, Avda. Padre García Tejero 4, 41012, Sevilla, Spain

    J. Vioque, A. Clemente, R. Sánchez-Vioque, J. Pedroche & F. Millán

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  1. J. Vioque
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  2. A. Clemente
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  3. R. Sánchez-Vioque
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  4. J. Pedroche
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  5. F. Millán
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Correspondence to F. Millán.

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Vioque, J., Clemente, A., Sánchez-Vioque, R. et al. Effect of Alcalase™ on olive pomace protein extraction. J Amer Oil Chem Soc 77, 181–185 (2000). https://doi.org/10.1007/s11746-000-0029-1

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  • DOI: https://doi.org/10.1007/s11746-000-0029-1

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