FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (4): 241-247.doi: 10.7506/spkx1002-6630-201804036

• Processing Technology • Previous Articles     Next Articles

Optimization of Process Parameters for Immobilization of Phospholipase A1 onto Macroporous Resin and Its Application for Degumming Rapeseed Oil

SHUI Longlong, CAO Lili, PANG Min, PAN Lijun, BAO Sai, LI Jinhong, JIANG Shaotong*   

  1. (Key Laboratory for Agriculture Products Processing of Anhui Province, School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China)
  • Online:2018-02-25 Published:2018-02-02

Abstract: Eight kinds of macroporous resins were comparatively used to immobilize phospholipase A1, and the best carrier was found to be D001. The optimum conditions for immobilization were as follows: pH 5.0, phospholipase dosage 1.5 mL/g and 4 h reaction, yielding an activity of immobilized enzyme as high as 665.8 U/g. The degumming of rapeseed oil with the immobilized enzyme was optimized using response surface methodology. The optimum conditions were determined as follows: immobilized enzyme dosage 1.8 g/kg, pH 5.5, reaction time 3.6 h, and reaction temperature 51 ℃. The phosphorus content of degummed oil prepared under these condition was 5.82 mg/kg. After fifth repeated use, the immobilized enzyme still retained 47.9% of its initial activity and the phosphorus content of degummed oil was 9.78 mg/kg.

Key words: phospholipase A1, immobilization, macroporous resin, degumming

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