The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1
作者： Xiaofei Jiang , Ming Chang , Xiaosan Wang , Qingzhe Jin , Xingguo Wang
DOI: 10.1016/J.ULTSONCH.2013.07.018
关键词:
摘要: Abstract Comparative studies of enzymatic degumming process rapeseed oil were carried out in mechanical-stirring and ultrasonic-assisted systems. The influences enzyme dosage (10–50 mg/kg), pH (4.5–6), temperature (45–65 °C), water amount (1–3%), ultrasonic power (0.06–0.09 W/cm3) reaction time investigated subsequently. A suitable 0.07 W/cm3 was determined to guarantee satisfactory efficiency activity. Compared the system, optimum phospholipase (PLA) system about 5 °C higher, while effects on both two systems quite similar. Less used for degumming. study quality changes degummed oils showed that ultrasound could accelerate oxidation edible due effect cavitation, thus more attention should be paid oxidative stability further application.
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