Physicochemical characterization of crude and enzymatic degumming sunflower oil

DANIELA.L. LAMAS, GUILLERMO.H. CRAPISTE, DIANA.T. CONSTENLA

Santiago de Chile

Congreso; XV Congreso Latinoamericano y Exhibición de Grasas y Aceites; 2013

American Oil Chemistry Society

Physicochemical characterization of crude and enzymatic degumming sunflower oil. Daniela.L. LAMAS, Guillermo.H. CRAPISTE,  Diana.T. CONSTENLA. PLAPIQUI  (Universidad Nacional del Sur - CONICET) La Carrindanga Km 7, C.C. 717, 8000 Bahía Blanca, Buenos Aires, Argentina. E-mail: dlamas@plapiqui.edu.ar In this work, the effects of enzymatic degumming treatment of sunflower edible oil on physicochemical properties are reviewed. Lecitase Ultra (Phospholipase A1, PLA1, from Thermomyces lanuginosus) and LysoMax Oil (Acyltransferase) were used to degumming crude sunflower oil. The assays were carried out in batch system with continuous agitation using the following conditions: buffer concentration=2% v/m (0.1 M sodium citrate/sodium hydroxide, pH=5); temperature=50 °C, enzyme concentrations= 100 and 200 U/kg of oil. Aliquots of reaction mixture were sampled at 30, 60, and 90 min after enzyme solution was added, then were heated 30 min at 100 °C to stop the enzymatic reaction and centrifuged 10 min at 5000 rpm to recovery oil and aqueous phases. Blanks without enzyme were performed to study the degumming induced by buffer solution. The oil density and viscosity, oxidative stability index, the metals and ash content, acid value, moisture and organoleptic assessment are presented.The characterization analysis, include test of parameters using AOCS and IUPAC standard specifications. The physicochemical properties change in the degummed enzymatic oil with respect to crude oil.