Degumming rice bran oil using phospholipase-A1

Manjula, Sarode and Anju, Jose and Divakar, S. and Subramanian, R. (2010) Degumming rice bran oil using phospholipase-A1. European Journal of Lipid Science and Technology, 113. pp. 658-664.

PDF Eur._J._Lipid_Sci._Technol._2010,_113,_658–664.pdf Restricted to Registered users only Download (241kB)

Abstract

The efficacy of enzymatic degumming was assessed using the third generation phospholipase-A1, Lecitase1-Ultra (EC 3.1.1.3) from Thermomyces lanuginosa/Fusarium oxysporum with different qualities of crude rice bran oil. The phosphorus content in the oil reduced to �10 mg/kg from an initial level of 390 mg/kg after 2 h of incubation period at 508C. However, in the solvent-phase degumming, there was practically no phospholipid reduction at lower water content (2%) due to the poor contact between the highly nonpolar solvent and the aqueous phase (citric acid, NaOH, and enzyme solutions). Increasing the water content to 20% reduced the phosphorus level in the degummed-oil to 71 mg/kg but did not match the performance of oil-phase degumming. The degumming efficiency of Lecitase1-Ultra was effective in oil-phase and suitable for practical application. Solvent-phase enzymatic degumming offers more benefits but needs greater efforts to overcome the challenges.

Item Type:	Article
Uncontrolled Keywords:	Enzymatic degumming / Membrane separation / Phospholipase / Phospholipid / Rice bran oil
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions:	Fermentation Technology and Bioengineering Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2011 05:01
Last Modified:	06 Jul 2015 07:15
URI:	http://ir.cftri.res.in/id/eprint/10139

Actions (login required)

View Item