This study focused on optimization of processing conditions of enzymatic degumming process for soybean oil using phospholipase A1 immobilized onto magnetic nanoparticles. A response surface methodology was developed and used to obtain optimum processing conditions. Four variables (temperature, reaction time, enzyme dosage, and added water) were investigated based on two response functions (phosphorus and free fatty acids (FFA) contents in degummed soy oil). For each response, second-order polynomial models were developed using multiple linear regression analysis. The optimum operating parameters of enzymatic degumming process were as follows: temperature of 56 °C, reaction time of 6.3 h, enzyme dosage of 0.10 g/kg, and added water of 2.13 ml/100 g. According to these optimum conditions, final residual phosphorus and FFA contents of degummed soy oil were reduced, respectively, to 10.38 mg/kg and 1.09/100 g using magnetic immobilized phospholipase A1. This finding is applicable for the physical refining of soybean oil or refining crude oils from field- and frost-damaged beans which have high content of non-hydratable phosphatides.
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This work was supported by a grant from the National Natural Science Foundation of China (NSFC): Study on method of controlling TFAs in oil by orientated hydrogenation and mechanism of molecular reaction under CO2 supercritical state (No: 31271886), General program.
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This article does not contain any studies with human or animal subjects.
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Yu, D., Ma, Y., Jiang, L. et al. Optimization of magnetic immobilized phospholipase A1 degumming process for soybean oil using response surface methodology. Eur Food Res Technol 237, 811–817 (2013). https://doi.org/10.1007/s00217-013-2057-z
- Soybean oil
- Enzymatic degumming
- Magnetic immobilized phospholipase A1
- Response surface methodology