Decrease of tannin content in canola meal by an enzyme preparation from Trametes versicolor
作者： L. Lorusso , K. Lacki , Z. Duvnjak
DOI: 10.1007/BF00142950
关键词: Trametes versicolor 、 Canola 、 Enzyme 、 Coriolus versicolor 、 Enzymatic digestion 、 Tannin 、 Biochemistry 、 Meal 、 Food science 、 Biology
摘要: An enzyme preparation from Trametes versicolor was used to decrease the tannin content in commercially available canola meal. More than 80% reduction observed after 30 min of processing using an concentration equivalent 20 nkat. The process optimal at pH 6.0 and a temperature 50°C. buffering capacity meal shown.
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