Your browser doesn't support javascript.
loading
Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails.
Rodrigues, Mayara S; Dos Passos, Rafaela M; Pontes, Paula V de A; Ferreira, Marcela C; Meirelles, Antonio J A; Stevens, Christian V; Maximo, Guilherme J; Sampaio, Klicia A.
Afiliação
  • Rodrigues MS; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Dos Passos RM; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Pontes PVA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Ferreira MC; Faculty of Technology, University of Campinas, Limeira 13484-332, Brazil.
  • Meirelles AJA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Stevens CV; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
  • Maximo GJ; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Sampaio KA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Life (Basel) ; 11(11)2021 Nov 06.
Article em En | MEDLINE | ID: mdl-34833073
Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1, Purifine® PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine® 3G. Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%. Enzymatic degumming applying 300 mg/kg of Purifine® PLC for 120 min at 60 °C resulted in a residual phosphorus content of 67 mg/kg and an absolute diacylglycerol increase of 0.41%. The mixture of phospholipases and the cocktail presented approximately 5 mg/kg of residual phosphorus content after the reaction times. For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative.
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Life (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Life (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça