FUNCTIONAL PROPERTIES OF BY-PRODUCTS OBTAINED BY ENZYMATIC DEGUMMING OF CRUDE SOYBEAN OIL

CABEZAS, D. M.; DIEHL, B.; TOMÁS, M. C.

Montreal

Congreso; 104th AOCS Annual Meeting & Expo; 2013

American Oil Chemists' Society (AOCS)

The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market especifications while it increases the oil yield.  The aim of this study was to evaluate antioxidant and emulsifier properties of by-products from the enzymatic oil degumming process (LYG) subjected to modifications as deoiling (LYG deoiled) or ethanol fractionation (LYG soluble, LYG residue). LYG soluble allowed obtaining more stable O/W emulsions (30:70 wt/wt) in comparison with those by-products assayed at different concentrations (0.1-1.0%). Also, Deoiled Soybean Lecithin (DSL) and LYG deoiled had a similar behavior in relation to the kinetic destabilization (%BS profiles), despite the different degumming processes used to obtain these samples. The study on induction times (Metrohm Rancimat) showed a significant antioxidant effect (p