Discoloration of Indigo Carmine Using Aqueous Extracts from Vegetables and Vegetable Residues as Enzyme Sources

Table 3

Discoloration of IC (300 ppm) with an aqueous extract of green pea seeds in the presence of NaCl (pH 7.6 and 1,800 rpm).

%NaCl	1	2	4	7	10	Control
Time (h)	2:15	2:30	3:10	3:50	5:50	1:30