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High value utilization method of plant oil hydrated oil foots

A technology for hydrating oily feet and vegetable oil, which is applied in recycling technology, recovery of fatty substances, recovery of fat oil/fatty acid from waste, etc. It can solve the problem of low added value and achieve the effect of increasing added value.

Inactive Publication Date: 2015-04-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing hydration oil foot utilization method generally has the problem of low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]The water content of soybean oil hydrated oil bottom analysis is 51.8%, the acetone insoluble matter in dry matter is 63.1%, and the rest is acetone soluble oil. Take 100 g of the oily bottom, place it in a Erlenmeyer flask, and put it in a water bath at 50° C. for 30 minutes, and add phospholipase Lecitase Ultra (Novozymes, Denmark) at 1 IU / g of the oily bottom. Leciatase Ultra is strictly a lipase, but it also has high catalytic activity for phospholipid substrates, therefore, the enzyme preparation can also be considered as a phospholipase. The reaction was stirred in a water bath at 50° C. until the acetone insoluble matter was reduced by about 20%, and the reaction was carried out for 38 hours. Take 10g of the reactant and centrifuge, the upper layer is a clear layered oil phase, and the lower layer is a heterogeneous turbidity. The weight of the upper layer oil phase is 1.43g, and the acid value is 40.2.

Embodiment 2

[0028] The water content of soybean oil hydrated oil bottom analysis is 51.8%, the acetone insoluble matter in dry matter is 63.1%, and the rest is acetone soluble oil. Take 100 g of the oil bottom, place it in a conical flask, add phospholipase Lecitase Ultra (from Novozymes, Denmark) according to 10IU / g oil bottom after 40°C water bath for 30min, and stir the reaction in a water bath at 40°C until the acetone insolubles are reduced by about 45%. The reaction was carried out for 22 hr. Take 10g of the reactant and centrifuge, the upper layer is a clearly layered oil phase, and the lower layer is a heterogeneous turbidity. The weight of the upper oil phase is 2.28g, and the acid value is 78.7.

Embodiment 3

[0030] The water content of soybean oil hydrated oil bottom analysis is 51.8%, the acetone insoluble matter in dry matter is 63.1%, and the rest is acetone soluble oil. Take 100 g of the oily bottom, place it in a conical flask, and add porcine pancreas phospholipase A2 (Sigma Company) at 10 IU / g of the oily bottom after a 65°C water bath for 30 minutes, and stir the reaction in a 65°C water bath until the acetone insolubles are reduced by about 28%. , the reaction was carried out for 6hr. Take 10g of the reactant and centrifuge, the upper layer is a clearly layered oil phase, and the lower layer is a heterogeneous turbidity. The weight of the upper oil phase is 2.16g, and the acid value is 62.6.

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Abstract

The invention discloses a high value utilization method of plant oil hydrated oil foots, which comprises the following steps: 1)adjusting temperature of oil foots hydration to 40-65 DEG C, adding lipase or phosphatidase, stirring and reacting until an acetone insoluble substance in a system enable 20-45% of weight reduction; and 2)centrifuging or standing and separating to obtain a light phase taking oil as a main component and a heavy phase containing modified phosphatide. The method makes appropriate hydrolysis on hydrated oil foots by lipase or phosphatidase, then through separation, the light phase taking oil as the main component and the heavy phase containing modified phosphatide can be obtained, and oil and modified phosphatide have high value. The method can realize high value utilization of plant oil hydrated oil foots.

Description

technical field [0001] The invention relates to a high-value utilization method of vegetable oil hydration bottoms, which can be used for deep processing of vegetable oil processing by-product hydration bottoms and to increase added value. Background technique [0002] Many crude vegetable oils, such as soybean oil, rapeseed oil, sunflower oil, corn oil, peanut oil, etc., contain a lot of phospholipids. Degumming in vegetable oil processing is mainly to remove phospholipids. Hydration degumming is a method of partially removing vegetable oil colloids by simply adding water. One of the products of this degumming process is hydration oil foot, which is a common by-product of oil processing plants. Hydrated oily feet generally contain about 50% water, nearly 40% neutral oil in the dry matter of oily feet, and nearly 60% phospholipids. In addition, they also contain a small amount of protein, glycolipids, sterols, amino acids, and various trace elements and vitamins. . [0003...

Claims

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Application Information

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IPC IPC(8): C11B13/02
CPCY02W30/74C11B13/02
Inventor 杨博王永华李志刚王卫飞王方华元冬娟
Owner SOUTH CHINA UNIV OF TECH
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