IDENTIFICATION OF ENDOGLUCANASES IN OLIVES (OLEA-EUROPAEA-AROLENSIS)

A knowledge of the ripening and softening processes of olives is extremely interesting for Spain since it is the principal producer in the industry of olive preparations for the table. Cellulolytic activity has been detected in this fruit with an increase of cellulase concentration during the various stages of the vegetative cycle; this has an important influence on ripening. Three enzymatic forms appear: endoglucanases, exoglucanases and beta-glucosidase; this study deals with the identification and partial characterization of endoglucanases. The existence of an endoglucanase with different eight apparently molecular forms has been suggested by gel filtration, ion exchange chromatography and electrophoresis.