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