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Method for degumming vegetable fat by using phosphatidase A2

A vegetable oil and phospholipase technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the unmentioned problems such as the source and vitality of phosphorus content in crude oil, meet the loose requirements of equipment and technology, reduce energy consumption, The effect of simplifying the process steps

Active Publication Date: 2012-07-18
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A new method of rapeseed oil degumming using mixed enzyme preparation (Chinese invention patent, 200810150449.0) using 0.4% phospholipase A 2 and phospholipase A 1 The mixed enzyme, enzymatic hydrolysis for 4 hours, can reduce the phosphorus content to 5ppm, but the phosphorus content and phospholipase A of the crude oil used are not mentioned in this patent example 2 source and vitality

Method used

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  • Method for degumming vegetable fat by using phosphatidase A2
  • Method for degumming vegetable fat by using phosphatidase A2

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0133] A phospholipase A 2 Carry out the method for soybean oil (phosphorus content is 152ppm) degumming, its step is:

[0134] A: Heat the hydrated degummed soybean oil to 40°C;

[0135] B: Add 45% citric acid solution to a final concentration of 0.01%, homogenize (10,000rpm) for 10 seconds and then keep warm for 30 minutes;

[0136] C: add crude oil weight 1% water and 0.005% phospholipase A 2 , 200rpm stirring reaction for 2 hours;

[0137] D: Centrifugal separation of degummed oil and colloidal precipitate.

[0138] The phosphorus content in the degummed oil is 4ppm.

Embodiment 2

[0140] A phospholipase A 2 Carry out the method for soybean oil (phosphorus content is 152ppm) degumming, its step is:

[0141] A: Heat the hydrated degummed soybean oil to 40°C;

[0142] B: Add 45% citric acid solution to a final concentration of 0.015%, homogenize (10,000rpm) for 10 seconds and then keep warm for 30 minutes;

[0143] C: add crude oil weight 3% water and 0.01% phospholipase A 2 , 200rpm stirring reaction for 2 hours;

[0144] D: Centrifugal separation of degummed oil and colloidal precipitate.

[0145] The phosphorus content in the degummed oil is 4ppm.

Embodiment 3

[0147] A phospholipase A 2 Carry out the method for soybean oil (phosphorus content is 152ppm) degumming, its step is:

[0148] A: Heat the hydrated degummed soybean oil to 40°C;

[0149] B: Add 45% citric acid solution to a final concentration of 0.02%, homogenize (10,000rpm) for 10 seconds and then keep warm for 30 minutes;

[0150] C: add crude oil weight 5% water and 0.015% phospholipase A 2 , 200rpm stirring reaction for 2 hours;

[0151] D: Centrifugal separation of degummed oil and colloidal precipitate.

[0152] The phosphorus content in the degummed oil is 3ppm.

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Abstract

The invention discloses a method for degumming vegetable fat by using phosphatidase A2. The method comprises the following steps of: A, heating crude oil to 40-50 DEG C; B, adding a 45 percent (W / W) citric acid solution till the final concentration is 0.01-0.02 percent, stirring (at the speed of more than or equal to 40 revolutions per minute) or homogenizing for 10 seconds, and preserving heat for 30 minutes; C, adding water in an amount of 1-5 percent based on the weight of the crude oil, and stirring uniformly; and D, adding enzyme in an amount of 0.005-0.015 percent (W / W) based on the weight of the crude oil, stirring and reacting for 1-3 hours, and centrifuging or naturally precipitating for separating degummed oil from a gum deposit. The method is practicable, and is easy and convenient to operate; when phosphatidase A2 is used for degumming, high-value enzyme hydrolyzed phospholipid can be obtained, so that energy consumption is lowered; and expressed (or leached) crude oil with very high phosphorus content or hydrated degummed oil with relatively low phosphorus content can be directly used for degumming in the method, so that the method has a wider application range.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and more specifically relates to a method for enzymatic degumming and physical refining of vegetable oils, which is suitable for refining vegetable oils such as soybean oil, rapeseed oil, corn oil, palm oil, sunflower oil, rice oil, and peanut oil. During the removal of phospholipid colloids. Background technique [0002] The unrefined animal and vegetable oils obtained by pressing, leaching, aqueous solution or smelting are called crude fat, commonly known as crude oil. The main component of crude oil is triglyceride, that is, neutral oil (also known as medium oil). In addition, there are non-triglyceride components in varying amounts, which mainly fall into five categories, namely peptizing substances, fat-soluble substances, moisture, mechanical impurities and trace substances. [0003] Among these non-triglyceride components, peptized phospholipids and fat-soluble free fatty acids ar...

Claims

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Application Information

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IPC IPC(8): C11B3/00C11B3/04
Inventor 李维琳江雪飞陈路
Owner HUAZHONG AGRI UNIV
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