Skip to main content
Log in

Decrease of tannin content in canola meal by an enzyme preparation from Trametes versicolor

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Summary

An enzyme preparation from Trametes versicolor was used to decrease the tannin content in commercially available canola meal. More than 80% reduction was observed after 30 min of processing using an enzyme concentration equivalent to 20 nkat. The process was optimal at pH 6.0 and at a temperature of 50°C. The buffering capacity of canola meal was shown.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Archambault J. (1993) B.A.Sc. Thesis, Dept. of Chem. Eng., University of Ottawa.

  • Bell JM (1993) Can. J. Anim. Sci., 73(4), 679–697

    Google Scholar 

  • Blair R. and Reichert R., (1984) J. Sci. Food Agric., 35, 29–35

    Google Scholar 

  • Butler E.J., Pearson A.W., Fenwick G.R. (1982) J. Sci. Food Agric., 33, 866–875

    Google Scholar 

  • Gupta B.S., Gupta B.N., Saha R., Bahardi A., and Mathur H., (1977) Indian Vet. J. 54, 463.

    Google Scholar 

  • Haslam E., (1989) Plant Polyphenols, University Press

  • Khan A., and Overend R., (1990) FEMS Microbiol. Lett., 66, 215–220

    Google Scholar 

  • Kozlowska H., Naczk M., Shahidi F., and Zadernowski R., (1990) Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology, Ch.11, ed. Shahidi, F., AVIBook

  • Kumar R., and Singh M., (1984) J.Agric. Food Chem., 32, 447–453

    Google Scholar 

  • Lacki K., and Duvnjak Z., (1995) J. Chem. Techn. Biotechn., in press

  • Maxson E., and Rooney L., (1972) Am. Assoc. Cereal Chem., 49, 719–729

    Google Scholar 

  • Mitjavila S., Lacomber C., Carrera G., and Derache R., (1977) J. Nutr., 47, 498–502

    Google Scholar 

  • Sarkar S., and Howarth R., (1976) J. Agric. Food Chem., 24, 317–320

    Google Scholar 

  • Shahidi, F. (1990) Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology, Ch.1, ed. Shahidi, F., AVIBook.

  • Shahidi F., and Naczk M., (1989) J. Food Sci., 54, 1082–1083

    Google Scholar 

  • Swain T., Harbome J.B., and Van Sumere C.F., (1979) Recent Advances in Biochemistry, v. 12, Biochemistry of Plant Phenolics, Plenum Press, N.Y.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lorusso, L., Lacki, K. & Duvnjak, Z. Decrease of tannin content in canola meal by an enzyme preparation from Trametes versicolor . Biotechnol Lett 18, 309–314 (1996). https://doi.org/10.1007/BF00142950

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00142950

Keywords

Navigation