Enzymatic degumming process for crude corn oil with phospholipase A1

Goknur Turetkan, Cigdem Tasdelen Yucedag, Guldem Ustun, Melek Tuter

Abstract


Degumming of crude corn oil (CCO) was examined by comparing citric acid, EnzyMax and direct enzymatic methods. The residual phosphorus content of citric acid degummed oil was 55 ppm, while enzymatic methods reduced the phosphorus content below 5 ppm. The obtained results showed that direct enzymatic method could remove the phospholipids more efficiently than other two methods. Operating conditions, which minimize remaining phosphorus amount in the refined oil were studied in detail. Phospholipase A1 enzyme dosage had a positive effect on degumming reaction. The most appropriate enzyme dosage was 50 µL, at which lowest phosphorus content was obtained. Due to the phospholipase activity, increments were observed in free fatty acid (FFA) contents of oil samples. The most appropriate reaction temperature, water amount and pH were 50°C, 1.5 mL and 5.0, respectively. At higher temperatures, phospholipase A1 could lose its hydrolytic activity. The water amount more than 1.5 mL and pH values outside the appropriate range may cause emulsification in the reaction medium and inactivation of enzyme, respectively. These results indicated that crude corn oil could be successfully degummed through the direct enzymatic method under the determined operating conditions.

 


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DOI: http://dx.doi.org/10.1000/ijses.v0i0.153

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