Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   FALL 2014 , Volume 9 , Number 3; Page(s) 63 To 72.
 
Paper: 

ENZYMATIC DEGUMMING OF CRUDE SOYBEAN OIL WITH LECITASE ULTRA

 
 
Author(s):  MIRNEJAD KHABBAZ S.*, GHARACHORLO M., AZIN M., GHAVAMI M., GHIASI TARSI B.
 
* FACULTY OF FOOD SCIENCE & TECHNOLOGY, SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

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.

 
Keyword(s): CRUDE SOYBEAN OIL, PHOSPOLIPIDS, ENZYMATIC DEGUMMING, LECITASE ULTRA
 
 
References: 
  • Not Registered.
  •  
 
+ Click to Cite.
APA: Copy

MIRNEJAD KHABBAZ, S., & GHARACHORLO, M., & AZIN, M., & GHAVAMI, M., & GHIASI TARSI, B. (2014). ENZYMATIC DEGUMMING OF CRUDE SOYBEAN OIL WITH LECITASE ULTRA. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(3), 63-72. https://www.sid.ir/en/journal/ViewPaper.aspx?id=403422



Vancouver: Copy

MIRNEJAD KHABBAZ S., GHARACHORLO M., AZIN M., GHAVAMI M., GHIASI TARSI B.. ENZYMATIC DEGUMMING OF CRUDE SOYBEAN OIL WITH LECITASE ULTRA. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY. 2014 [cited 2021May16];9(3):63-72. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403422



IEEE: Copy

MIRNEJAD KHABBAZ, S., GHARACHORLO, M., AZIN, M., GHAVAMI, M., GHIASI TARSI, B., 2014. ENZYMATIC DEGUMMING OF CRUDE SOYBEAN OIL WITH LECITASE ULTRA. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, [online] 9(3), pp.63-72. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403422.



 
 
Yearly Visit 33
 
Latest on Blog
Enter SID Blog