Enzymatic decrease in the phenolic content of canola meal using concentrated aqueous or aqueous/hexane slurries

摘要: An enzymatic process to decrease the phenolic content in canola meal was investigated. The new method based on addition of an enzyme preparation from white-rot fungus Trametes versicolor concentrated meal-buffer slurries. This approach eliminated extraction valuable components such as proteins and carbohydrates. Two systems were considered: (i) slurries with concentrations higher than 33% [w/v]; (ii) equal or less 12.5% [w/v] n-hexane main component continuous phase. The concentration sinapic acid esters decreased by 99% after a 1.5, 2 3 hour long treatment initial moisture 75% at 90°C, 70°C 50°C, respectively. carried out temperaturs high 110°C. Both influenced their action coupled. oxygen strongly affected process. The able be presence hexane phase. optimum temperature for 30–40°C, At 30°C, 1 h treatment, 97%. water uptake diminished hexane.