IIMYC   23581
INSTITUTO DE INVESTIGACIONES MARINAS Y COSTERAS
Unidad Ejecutora - UE
artículos
Título:
Effect of degumming process on physicochemical properties of sunflower oil
Autor/es:
DANIELA LAMAS; DIANA CONSTENLA; DANIELA RAAB
Revista:
Biocatalysis and Agricultural Biotechnology
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2015
ISSN:
1878-8181
Resumen:
Abstract The aim of this study was to determine the effect of the degumming processes on some physcochemical properties of sunflower oil. Three different degummed oil samples were evaluated: phospholipase A1 degummed oil, phospholipase A2 degunmmed oil and water degummed oil.The enzymatic degummed process was performed at 50 °C, pH 5 and an enzyme dosage of 200U/kg of oil during 180 minutes with both enzymes. The water degummed treatment was carried outat the same time with 3% water/oil ratio, and 65 ºC of temperature was employed. The efficiency ofthe degumming processes was measured by the reduction on phosphorous content.The phosphorus content decreased from 555.65 to 3.94 mg/kg and 7.64 mg/kg using phospholipase A1 and A2 respectively. Degumming with phospholipase A2 was less effective than degumming with phospholipase A1. The residual phosphorus content value obtained for waterdegummed treatment suggests that it was not enough for physical refining process.Phospholipids content showed a drastic decrease with the enzymatic degumming process. Theiron content was reduced with all degumming process, being more significantly after the enzymatictreatment. Impurities that enhance the viscosity of oil and some pigments were removed during theprocess, being more noticeably in the enzymatic treatment. These results indicate that alldegumming process affected several physicochemical characteristics of crude sunflower oil. Therewas a general improvement in the quality of the oils after the enzymatic degumming treatment.