Effects of Enzymatic Treatment on Rapeseed Oil Degumming and Quality

Abstract

Abstract: An experiment of rapeseed oil degumming by phospholipase Al（Lecitase ultra）studied the effects of enzymatic treatment on the rapeseed oil degumming and quality.The results showed that the Lecitase ultra plays an important role in the rapeseed oil degumming.By doing orthogonal test,the optimum conditions of rapeseed oil degumming by phospholipase A1 （Lecitase ultra）were obtained as follows:pH 4.82,dosage of Lecitase ultra 150L U/kg,temperature 37℃and time of enzymatic treatment 3h.Under these conditions,the phosphorus content in degummed rapeseed oil is 6.97mg/kg.Meanwhile,the acid value and peroxide value of the degummed oil rise,and its color fades out.In the degummed rapeseed oil,the content of palmitic acid and oleic acid decreases,but the content of linolenic acid,linoleic acid,eicosenoic acid and erucic acid increases,while the other fatty acid content does not evidently change.

Key words: phospholipase, rapeseed oil, degumming, quality

WAN Chu-Jun, HUANG Feng-Hong, XIA Fu-Jian, LI Wen-Lin. Effects of Enzymatic Treatment on Rapeseed Oil Degumming and Quality[J]. FOOD SCIENCE, 2007, 28(5): 194-198.

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Effects of Enzymatic Treatment on Rapeseed Oil Degumming and Quality

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