A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungusTrametes versicolor

Lacki, K.

doi:10.1002/(sici)1097-0290(19990220)62:4<422::aid-bit5>3.0.co;2-n

Cited by 13 publications

(22 citation statements)

References 39 publications

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“…A comparison of the results shown in Fig. 2 with the ones obtained by Lacki [7] during the study of the kinetics of the SA transformation, points out that the SA was degraded much faster than the CGA. These results indicated that the affinity of the enzyme for SA was much higher than for CGA.…”

Section: Kinetics Of the Enzymatic Transformation Of Cgamentioning

confidence: 55%

“…Lacki [7] also found that some of the products of the enzymatic conversion of SA were in concentrations as high as the initial SA concentration an hour after beginning of the enzymatic process. On the contrary, during the degradation of CGA, the highest concentration found for the product shown as the number one in Fig.…”

Section: Kinetics Of the Enzymatic Transformation Of Cgamentioning

confidence: 95%

“…They represent the compounds which were products in this enzymatic reaction. However, when the enzymatic transformation of sinapic acid (SA) was studied using the same enzyme preparation, more than 14 products were found [7].…”

Section: Kinetics Of the Enzymatic Transformation Of Cgamentioning

confidence: 99%

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Enzymatic degradation of chlorogenic acid using a polyphenol oxidase preparation from the white-rot fungus Trametes versicolor ATCC 42530

Martinez¹

2006

Process Biochemistry

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Section: Kinetics Of the Enzymatic Transformation Of Cgamentioning

confidence: 55%

Section: Kinetics Of the Enzymatic Transformation Of Cgamentioning

confidence: 95%

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Enzymatic degradation of chlorogenic acid using a polyphenol oxidase preparation from the white-rot fungus Trametes versicolor ATCC 42530

Martinez¹

2006

Process Biochemistry

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“…Recent studies have shown that polyphenolic compounds in canola meal can be degraded enzymatically. In those studies, polyphenol oxidase from the white‐rot fungus Trametes versicolor was used to decrease the content of sinapic acid esters (SAEs) in a system containing canola meal 7. A 98% decrease in the concentration of SAEs was observed after 1 h of enzymatic treatment.…”

Section: Introductionmentioning

confidence: 99%

Quantized Electron‐Transfer Pathways at Nanoparticle–Redox Centre Hybrids

et al. 2012

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Hexanethiolate gold monolayer-protected clusters (C6-MPCs) with an average core diameter of 1.8 nm and a capacitance of 0.6 aF are synthesised by a two-phase method. These clusters are functionalised with (6-ferrocenyl)-1-hexanethiol by a place exchange reaction at different molar ratios. The average number of ferrocene centres per cluster determined by (1)H NMR is ten, seven and four. Differential pulse voltammetry and cyclic voltammetry measurements for cluster solutions in 0.1 M TBAPF(6)/Tol:AN (2:1) clearly show the response of the Fc(+)/Fc redox couple and of quantized double layer (QDL) charging events of the gold core. A transition from single to multiple electron-transfer response for the redox couple is observed as the number of ferrocene units per cluster is increased. The distances between the redox moieties are estimated considering a homogeneous distribution of the redox sites on the nanoparticle ligand shell. In all the cases, the inter-ferrocene average separation is too large to observe self-exchange reactions and the most likely electron-transfer pathway is by fast rotational diffusion. The oxidation of the ferrocene groups results in an electrostatic switching-off of electron transfers between the electrode and the nanoparticle core.

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“…However, none of these methods have been completely successful [6]. One of the methods that belong to the second group of processes is based on the enzymatic reaction using polyphenol oxidase preparation from the white-rot fungus Trametes versicolor.…”

Section: Introductionmentioning

confidence: 99%

Production of a Laccase and Decrease of the Phenolic Content in Canola Meal during the Growth of the Fungus Pleurotus ostreatus in Solid State Fermentation Processes

2004

Engineering in Life Sciences

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Solid state fermentation of canola meal was carried out with the fungus Pleurotus ostreatus DAOM 197961, which is a producer of laccase. The aim of this study was to examine the effects of moisture content, inoculum size, homogenisation of inoculum and particle size of canola meal on the growth of the fungus, the production of a laccase and the decrease of the content of sinapic acid esters (SAE) in a solid state process. The results showed that the optimum moisture content, which was varied in the media between 50% and 75%, for the growth and enzyme production was 60%. The initial rate of SAE content decrease was faster in the media with 70% and 75% moisture than in those with lower moisture levels. In the study of the effects of inoculum concentration in the range of 1.1 mg to 5.5 mg/g of the medium, it was found that larger amounts of biomass and enzyme were produced in the media with inoculum concentrations from 1.1 mg to 3.3 mg/g of the medium than in the media with a higher inoculum concentration. The final and approximately the same concentrations of SAE were reached at the same time regardless of the inoculum concentration. Considering that the fungus formed pellets under the conditions at which it was grown during the inoculum preparation, it was necessary to break them by homogenisation prior to their utilisation as an inoculum. The homogenisation was carried out during a period between 15 s and 200 s. Although higher biomass concentrations and enzyme activities were obtained in the media which were inoculated with the inoculum homogenised for 15 s and 30 s, the maximum enzyme activities and biomass concentrations were reached in the media inoculated with the inoculum, which was homogenised for 120 s and 200 s. The time of inoculum homogenisation did not influence the kinetics of the SAE decrease. When the effects of the particle size of canola meal on the process were studied, it was found that larger particles of the meal in the solid media were more favourable for the production of the biomass and enzyme, and for a faster decrease of the SAE content than those of smaller sizes. From the obtained results it can be concluded that the tested variables have a significant influence on the growth of the fungus Pleurotus ostreatus DAOM 197961, the production of laccase and the decrease of the SAE content in canola meal. The data could be useful for the development of a solid state process for the production of laccase and for the decrease of the phenolics content in canola meal.

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A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungusTrametes versicolor

Cited by 13 publications

References 39 publications

Enzymatic degradation of chlorogenic acid using a polyphenol oxidase preparation from the white-rot fungus Trametes versicolor ATCC 42530

Enzymatic degradation of chlorogenic acid using a polyphenol oxidase preparation from the white-rot fungus Trametes versicolor ATCC 42530

Quantized Electron‐Transfer Pathways at Nanoparticle–Redox Centre Hybrids

Production of a Laccase and Decrease of the Phenolic Content in Canola Meal during the Growth of the Fungus Pleurotus ostreatus in Solid State Fermentation Processes

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