Skip to main content
Bioresources and Bioprocessing
Fig. 5 | Bioresources and Bioprocessing

Fig. 5

From: Reduction of phenolics in faba bean meal using recombinantly produced and purified Bacillus ligniniphilus catechol 2,3-dioxygenase

Fig. 5

Effect of extended BLC23O reaction time on phenol content of faba bean meals. Change in total meal phenol content after 24 h reaction with BLC23O. 1.2 mg/mL of meal flour and 0.06 mg/mL of BLC23O were left to react at room temperature for 24 h and then reacted with the Folin–Ciocalteu reagent. Data are presented as the mean and standard deviation of the % absorbance at 725 nm (n = 3). ***p < 0.001, ****p < 0.0001

Back to article page