The influence of different soluble additives (ethylene glycol, glycerol, erythritol, xylitol and D-glucitol) on the barostability and thermostability of enzymes important in food chemistry and technology has been investigated. Mentioned polyols were shown to act as effective agents against high pressure and thermal deactivation. The changes in enzyme stability due to the effect of high hydrostatic pressure and heating were also observed after chemical modification of glucose oxidase, polyphenol oxidase, ascorbate oxidase, pectinesterase and papain. From the tested chemical modifications the intramolecular crosslinking of enzyme molecules with bifunctional agent was found as the most effective procedure.

The changes of activity of some mentioned enzymes after high pressure treatment were also measured in natural juices and food products.