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| Optimization of ultrasonic-assisted enzymatic degumming process of fragrant rapeseed oil by response surface methodology |
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| DOI： |
| KeyWord:fragrant rapeseed oil enzymatic degumming ultrasound phospholipid content |
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| Author Name | Affiliation | | WANG Ruofan1, AKHYMETKAN Saltanat1, ZHANG Yan1, LI Qi1, HUANG Dan2, YU Xiuzhu1 | 1.Engineering Research Center of Grain and Oil Functionalized Processing of Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
2.Weinan Shiyang Chang′anhua Grain and Oil Co. , Ltd. , Weinan 714026, Shaanxi, China |
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| Abstract: |
| In order to optimize the process of ultrasonic-assisted enzymatic degumming of fragrant rapeseed oil, with the fragrant rapeseed crude oil as the raw material and phospholipid content as index, the effects of enzyme dosage, reaction time, reaction temperature, pH, water dosage and ultrasonic power on the degumming effect of fragrant rapeseed oil were investigated by single factor experiment. On this basis, the ultrasonic-assisted enzymatic degumming process of fragrant rapeseed oil was optimized by response surface methodology. At the same time, the degumming effect of the traditional enzyme method was compared with that of the ultrasound-assisted enzyme method. The results showed that the optimal ultrasonic-assisted enzymatic degumming of fragrant rapeseed oil conditions were determined as follows: enzyme dosage 45 mg/kg, reaction time 3 h, reaction temperature 55℃, pH 5.0, water dosage 2.5% and ultrasonic power 490 W. Under such conditions, the phospholipid content in fragrant rapeseed oil was 0.05 mg/g and the degumming rate could reach 99.4%,and the degumming effect of ultrasound-assisted enzyme method was better than that of traditional enzyme method. In conclusion, the ultrasonic-assisted enzymatic degumming is a relatively efficient oil degumming method. |
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