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Decrease of phenolic content in canola meal using a polyphenol oxidase preparation from Trametes versicolor: Effect of meal saccharification

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Biotechnology Techniques

Abstract

A process to decrease the phenolic content of canola meal using a polyphenol oxidase preparation from Trametes versicolor was carried out in the presence and absence of cell wall solubilizing enzymes. Eighty five percent of the polysaccharide fraction of the cell wall of canola meal was solubilized in the process. A complete decrease in phenolic content was observed in the presence of xylanase or cellulase preparations after 16 and 36 hours of treatment, respectively. The initial rates of the process decreased by 10% and 5% in the presence of xylanase and cellulase preparations, respectively.

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Authors
  1. K. Lacki
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  2. Z. Duvnjak
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Lacki, K., Duvnjak, Z. Decrease of phenolic content in canola meal using a polyphenol oxidase preparation from Trametes versicolor: Effect of meal saccharification. Biotechnology Techniques 12, 31–34 (1998). https://doi.org/10.1023/A:1008847324408

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  • DOI: https://doi.org/10.1023/A:1008847324408

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