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Enzymatic Degumming of Crude Soybean Oil with Lecitase Ultra
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S Mirnejad khabbaz *   , M Gharachorlo , M Azin , M Ghavami , B Ghiasi tarzi |
| Islamic Azad University , sanaz.mirnejad@yahoo.com |
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Abstract: (7762 Views) |
| Background and Objective: Degumming is the first step of oil refining, and aims to remove phospholipids from oil that can be done in several ways. In this study, enzymatic degumming of soybean oil was carried out as a novel method with the aim of finding the best conditions to reduce the amount of phosphorus.
Materials and Methods: Crude soybean oil was degummed with different amounts of water (1, 2, 3 and 4%), and the amount of phosphorus, free fatty acid content and induction period were determined. Since degumming with 3% water makes the best result in the reduction of phosphorus amount, crude and degummed (with 3% water) soybean oils were degummed by using 30 or 50 ppm enzyme Lecitase Ultra. Phosphorus, free fatty acid content and stability were determined before and after the treatments.
Result: The greatest decrease in phosphorus content was obtained by degumming with 3% of water such that the amount of phosphorus increased from 497.22 ppm in crude oil to 117.82 ppm in the degummed oil which indicates 76.3% decline. The results indicated that enzymatic degumming of crude soybean oil, containing a significant amount of phospholipids, is not an appropriate method, while the oil degummed with 3% water, containing lower amounts of phospholipids (117.82 ppm), was further degummed with Lecitase Ultra. Regardless of differences in enzyme dose (30 or 50 ppm), the amount of phosphorus reduced to less than 70 ppm.
Conclusion: Enzymatic degumming of crude soybean oil, which contains a significant amount of phospholipids seemingly is not a suitable method however, it might be used as a supplementary method for additional degumming.
Keywords: Crude soybean oil, Phospolipids, Enzymatic degumming, Lecitase Ultra |
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| Keywords: Crude soybean oil, Phospolipids, Enzymatic degumming, Lecitase Ultra |
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Full-Text [PDF 195 kb]
(3244 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/12/7 | Accepted: 2014/08/2 | Published: 2014/10/11
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