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| Enzyme-catalyzed degumming of crude soybean oil by phospholipase C |
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| DOI： |
| KeyWord:crude soybean oil enzymatic degumming phospholipase C phosphorus content oil yield glyceride composition |
| FundProject: |
| Author Name | Affiliation | | LI Jun1, YANG Jingmei2, SU Pei2, JIANG Biruo2, YANG Xiaoping1, XU Haoyu1, BI Yanlan1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Sinograin Oils & Fats Industrial Dongguan Co.?, Ltd.?, Dongguan 523147, Guangdong, China |
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| Abstract: |
| To eliminate those issues of large amounts of chemical and water consumption, low degummed oil yield, and high residual phosphorus content caused by traditional degumming methods, phospholipase C was used to the degumming of crude soybean oil, and the effects of phospholipase C loading amount, citric acid loading amount, degumming temperature, and degumming time on the removal of phospholipid and yield of degummed oil were systemically investigated. The results showed that the optimal degumming conditions were 0.45 g/mL citric acid loading amount 0.15 mL(100 g crude soybean oil), phospholipase C loading amount 40 mg/100 g, degumming temperature 50℃, and degumming time 4 h. Under the optimal conditions, the content of phosphorus in phospholipase C-catalyzed degummed oil was reduced to 1.00 mg/kg. Enzymatic degumming didn′t change the fatty acid composition and the relative contents of enzymatic degummed oil in comparison with crude oil. Compared with acid degumming, the yield of enzymatic degummed oil was not significantly different, the relative contents of monoglycerides and diglycerides in degummed oil increased by 0.49, 1.15 pecentage point, respectively, while the relative contents of triglycerides decreased by 2.28 pecentage point. The phospholipase C-catalyzed degumming didn′t change phospholipid composition and the relative contents of oil sediment compared with acid degumming. |
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