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Insight into the Enzymatic Degumming Process of Soybean Oil

2008; Wiley; Volume: 85; Issue: 5 Linguagem: Inglês

10.1007/s11746-008-1225-y

1558-9331

Bo Yang, Rong Zhou, Jiguo Yang, Yonghua Wang, Weifei Wang,

Proteins in Food Systems

Abstract 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.