Insight into the enzymatic degumming process of soybean oil

被引：101

作者：

Yang, Bo ^{[2
]}

Zhou, Rong ^{[2
]}

Yang, Ji-Guo ^{[2
]}

Wang, Yong-Hua ^{[1
]}

Wang, Wei-Fei ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Peoples R China

[2] S China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510640, Peoples R China

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2008年 / 85卷 / 05期

基金：

中国国家自然科学基金;

关键词：

enzymatic degumming; phospholipase; soybean oil;

D O I：

10.1007/s11746-008-1225-y

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

An enzymatic degumming trial of soybean oil was carried out at a capacity of 400 tons/day by applying microbial phospholipase A(1) from Thermomyces lanuginosus/Fusarium oxysporum. When the pH was kept in the range of 4.8-5.1, less than 10 mg/kg of phosphorous content of The oil was obtained. The gum and oil were easily separated after centrifugation and the oil loss was minimal under the process conditions. Through analysis of phospholipids compounds in the gum by Electrospray Ionization-Mass Spectrometer and phosphorous content, it could be seen that both glycerophospholipids and lysophospholipids existed with contents of 45.7 and 54.3%, respectively. The performance of enzymatic degumming was found to be related to the production of glycerophospholipids.

引用

页码：421 / 425

页数：5

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