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Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system

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Abstract

In present study, phospholipase C (PLC) was applied in camellia oil degumming and the response surface method (RSM) was used to determine the optimum degumming conditions (reaction time, reaction temperature and enzyme dosage) for this enzyme. The optimum conditions for the minimum residual phosphorus content (15.14 mg/kg) and maximum yield of camellia oil (98.2 %) were obtained at reaction temperature 53 ºC, reaction time 2.2 h, PLC dosage 400 mg/kg and pH 5.4. The application of phospholipase A (PLA) - assisted degumming process could further reduce the residual phosphorus content of camellia oil (6.84 mg/kg) to make the oil suitable for physical refining while maintaining the maximal oil yield (98.2 %). These results indicate that PLC degumming process in combination with PLA treatment can be a commercially viable alternative for traditional degumming process. Study on the quality changes of degummed oils showed that the oxidative stability of camellia oil was slightly deceased after the enzymatic treatment, thus more attention should be paid to the oxidative stability in the further application.

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Abbreviations

PLC:

Phospholipase

RSM:

Response surface method

PLA:

Phospholipase A

PUFAs:

Unsaturated fatty acids

FFAs:

Free fatty acids

DAG:

Diacylglycerols

NHPs:

Non-hydratable phospholipids

PC:

Phosphatidylcholine

PE:

Phosphatidylethanolamine

PI:

Phosphatidylinositol

PA:

Phosphatidic acid

NPPC:

p-nitrophenylphosphorylcholine

PV:

Peroxide value

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Acknowledgement

The work is supported by the Public Welfare Research Funds of State Administration of Grain (201313012–03) and supported by the Major State Basic Research Development Program of China (973 Program, 2012CB720802, 2012CB720806).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Xiaofei Jiang, Ming Chang, Qingzhe Jin & Xingguo Wang

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  1. Xiaofei Jiang
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  2. Ming Chang
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  3. Qingzhe Jin
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  4. Xingguo Wang
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Correspondence to Xingguo Wang.

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Jiang, X., Chang, M., Jin, Q. et al. Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system. J Food Sci Technol 52, 3634–3644 (2015). https://doi.org/10.1007/s13197-014-1418-3

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  • DOI: https://doi.org/10.1007/s13197-014-1418-3

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