Decrease of the chlorogenic acid content in commercial sunflower meal using a polyphenol oxidase preparation secreted by the white-rot fungus Trametes versicolor ATCC 42530

A method for the decrease of phenolic co

A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor

✍ K. Lacki; Z. Duvnjak 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB 👁 2 views

An enzymatic process for upgrading the quality of canola meal (CM) by decreasing its phenolic content was investigated. The new method was based on the addition of the enzyme preparation from white-rot fungus Trametes versicolor to the meal-buffer slurry. A 98% decrease in the concentration of SAE w