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Optimization of enzymatic degumming of sunflower seed oil
  
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KeyWord:phospholipase C  sunflower seed oil  enzymatic degumming
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WANG Ling College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100085,China 
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Abstract:
      The sunflower seed oil was degummed using phospholipase C from Aspergillus oryzae. The effects of mixed system pH, enzymolysis temperature, enzymolysis time, enzyme dosage and mass fraction of citric acid on degumming effect of sunflower seed oil were studied by single factor experiment. The results showed that the optimal parameters were obtained as follows: mixed system pH 7.5, enzymolysis temperature 25 ℃, enzymolysis time 3 h, enzyme dosage 5 000 U/kg, mass fraction of of citric acid 20%(dosage 01%). Under the optimal conditions, the phospholipid content of degummed oil was reduced by 85.3% (from 55.8 mg/kg to 8.2 mg/kg), which could satisfy the requirements for industrial oil refining (phospholipid content≤10 mg/kg).
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