Effect of degumming process on physicochemical properties of sunflower oil

LAMAS, D.; CONSTENLA, D.; RAAB, D.

Biocatalysis and Agricultural Reserch

Elsevier

Año: 2016 p. 138 - 143

1878-8181

The effect of different degumming processes on physicochemical properties of crude sunflower oil wasstudied by means phosphorous content, acid value, peroxide value, phospholipids, iron, moisture, unsaponifiable matter, viscosity, density and color value. Three different degumming processes wereevaluated: phospholipase A1 degumming process, phospholipase A2 degumming process and waterdegumming process. The enzymatic degumming trials were performed at 50 °C, pH 5 and an enzymedosage of 200 U/kg of oil during 180 min with both enzymes. The water degummed treatment wascarried out at the same time with 3% water/oil ratio, and 65 °C of temperature. The phosphorus contentdecreased from 544.51 to 3.02 mg/kg and 5.81 mg/kg using phospholipase A1 and A2 respectively. Theseresults indicated the high efficiency of the treatments to achieve good quality oil suitable for physicalrefining. The residual phosphorus content value obtained for water degummed treatment suggests that itwas not enough for physical refining process. Phospholipids content showed a drastic decrease with theenzymatic degumming process. The iron content was reduced with all degumming processes, beingmore significantly after the enzymatic treatment. The unsaponifiable matter decreased in all treatedsamples compared with crude sunflower oil. Impurities that enhance the viscosity of oil and somepigments were removed during the process, being more noticeably in the enzymatic treatment. Theresults obtained revealed that the enzyme-mediated degumming oils had better physicochemicalparameters than the crude and water degummed oils.