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Enzymatic oil-degumming process

A viscose and phospholipase technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problem of using a small amount of water, and achieve the effect of increasing the amount of recovery and reducing costs

Inactive Publication Date: 2001-05-02
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, these documents do not specify the use of small amounts of water in the enzymatic degumming process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Summary of Experiments on Enzymatic Degumming of Edible Oils

[0065] Equipment for enzymatic degumming

[0066] The equipment consists of a 1L jacketed steel reactor (with a steel cover), a propeller (about 600rpm), a baffle, a temperature sensor, a top inlet pipe, a top reflux condenser (about 4°C), and a bottom outlet pipe. . The jacket of the reactor communicates with a constant temperature water bath. The outlet pipe leads to a Silverson online stirring head equipped with a "square mouth high shear screen (high shear screen)" through a polysiloxane pipeline, which is powered by a Silverson L4RT high-shear laboratory stirrer (about 8500rpm, a flow rate of about 1.1 L / min) drive. The stirring head is equipped with a cooling coil (5-10° C.) and a water outlet pipe and communicates with the water inlet pipe of the reactor through a polysiloxane pipe. The temperature sensor is inserted in the polysiloxane tubing just after the stir head. The only connection between...

Embodiment 2

[0084] Degumming treatment of water-degummed rapeseed oil (I)

[0085] The experiments were all carried out according to the "General method for enzymatic degumming" described in Example 1 above.

[0086] Oil:

[0087] Water degummed rapeseed oil was from Arhus Oliefabrik (AOM) Denmark. Batch numbers C00730 / B01700 and C00730 / B01702, phosphorus content 231-236ppm. Moisture content ≤ 0.1% w / w.

[0088] Enzymes:

[0089] PL (phospholipase) of Fusarium oxysporum having the amino acid sequence shown in SEQ NO 1. Batch number F-9702027, estimated concentration 0.75mg / ml.

[0090] The enzyme was recombinantly expressed and purified as described in EP patent application No. 97610056.0.

[0091] Experiment A (water content 5.3%)

[0092] 0.6 L (560 g) wdg (water degummed) rapeseed oil was charged to the apparatus and heated to 40°C. At t = 0 minutes, a solution of 0.6 g of citric acid monohydrate dissolved in 27 g of water was added. At t=30 minutes, 1.07ml (4.3mmol) of 4M NaO...

Embodiment 3

[0102] Degumming treatment of crude rapeseed oil (pressed and extracted blend) (II)

[0103] The experiments were all carried out according to the "general method for enzymatic degumming" described in Example 1 above.

[0104] Oil:

[0105] Rapeseed oil was from MILO Olomouk, Czechrep. Batch number C00745 / B02042, phosphorus content 263ppm. Moisture content 0.17% w / w.

[0106] experiment water content 560g

water in oil when t=0

added water NaOH

water in solution water in enzyme solution total water E 5.4％ 0.95g 27g 1.1g 1.0g 30.1g F 1.4％ 0.95g 5.0g 0.7g 1.0g 7.7g

[0107] Experiment E (water content 5.4%)

[0108]0.6 L (560 g) of crude rapeseed oil was added to the apparatus and heated to 40°C. At t = 0 minutes, a solution of 0.6 g of citric acid monohydrate dissolved in 27 g of water was added. At t=30 minutes, 1.07ml (4.3mmol) of 4M NaOH solution was added to make the pH around 5. At t=35 minutes, 1 ml (0.75 mg) of a p...

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PUM

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Abstract

An improved process for enzymatic reducing the content of phosphorus containing components in an edible oil. The method comprises the use of phospholipase and a low amount of water.

Description

field of invention [0001] The present invention relates to an improved method for enzymatically reducing the content of phosphorus-containing components in edible oils. Background of the invention [0002] Oils processed from common oil and fat products by pressing oleaginous raw materials or by extracting oleaginous substances from said raw materials and removing the extraction solvent contain such substances as polar lipids (mainly composed of phospholipids), fatty acids, pigments, Impurities such as odor components. Therefore, it is necessary to remove these impurities by finishing. Such methods may require a degumming step. [0003] Enzymatic degumming of edible oils using phospholipases is known in the art (US 5,264,367; JP-A-2153997; and EP 622446) to reduce the phosphorus content of such water degummed edible oils. [0004] However, these documents do not specify the use of small amounts of water in the enzymatic degumming process. [0005] In contrast, EP 622446 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/003
Inventor 金·克劳森
Owner NOVOZYMES AS
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