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Enzymatic degumming of edible fats and oils
Food Sci. Ind. 2018;51:100-113
Published online June 30, 2018
© 2018 Korean Society of Food Science and Technology.

Suk Hoo Yoon1*

1Department of Food Science and Biotechnology, Woosuk University
Correspondence to: Suk Hoo Yoon
Department of Food Science and Biotechnology, Woosuk University, Samnye, Jeonbuk 55338, Korea
E-mail: sukhooyoon@gmail.com / shooyoon@woosuk.ac.kr
Received April 26, 2018; Revised May 29, 2018; Accepted May 31, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
To obtain an edible grade oil from crude oil extracted from oil-bearing materials, it is generally necessary to carry out a refining process composed with degumming, deacidification, bleaching, and deodorization, to remove undesirable matters which affect the quality and shelf life of oils. The main purpose of degumming is to remove gum material mainly consisted with phospholipids. Phospholipases convert nonhydratable phospholipids into their hydratable forms which can be removed by centrifugation. In comparison with conventional water and acid degumming processes, enzymatic degumming can result the lower phosphatide content in oil than conventional processes. The enzymatic degumming can be conducted with the reduced amount of acid, and contributes to generate less amount of wastewater, decrease of operating cost, and increase oil recovery yield. The phospholipases used in enzymatic degumming process are phospholipase A1, A2, B, and C.
Keywords : crude oil, oil refining. degumming, phospholipid, phospholipase


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