Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system

被引:0
|
作者
Xiaofei Jiang
Ming Chang
Qingzhe Jin
Xingguo Wang
机构
[1] Jiangnan University,State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology
来源
Journal of Food Science and Technology | 2015年 / 52卷
关键词
Enzymatic degumming; Phospholipase C; Camellia oil; Residual phosphorus content; Oil yield;
D O I
暂无
中图分类号
学科分类号
摘要
In present study, phospholipase C (PLC) was applied in camellia oil degumming and the response surface method (RSM) was used to determine the optimum degumming conditions (reaction time, reaction temperature and enzyme dosage) for this enzyme. The optimum conditions for the minimum residual phosphorus content (15.14 mg/kg) and maximum yield of camellia oil (98.2 %) were obtained at reaction temperature 53 ºC, reaction time 2.2 h, PLC dosage 400 mg/kg and pH 5.4. The application of phospholipase A (PLA) - assisted degumming process could further reduce the residual phosphorus content of camellia oil (6.84 mg/kg) to make the oil suitable for physical refining while maintaining the maximal oil yield (98.2 %). These results indicate that PLC degumming process in combination with PLA treatment can be a commercially viable alternative for traditional degumming process. Study on the quality changes of degummed oils showed that the oxidative stability of camellia oil was slightly deceased after the enzymatic treatment, thus more attention should be paid to the oxidative stability in the further application.
引用
收藏
页码:3634 / 3644
页数:10
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