Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails
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...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Life |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2075-1729/11/11/1197 |
| _version_ | 1797509677700874240 |
|---|---|
| author | Mayara S. Rodrigues Rafaela M. Dos Passos Paula V. de A. Pontes Marcela C. Ferreira Antonio J. A. Meirelles Christian V. Stevens Guilherme J. Maximo Klicia A. Sampaio |
| author_facet | Mayara S. Rodrigues Rafaela M. Dos Passos Paula V. de A. Pontes Marcela C. Ferreira Antonio J. A. Meirelles Christian V. Stevens Guilherme J. Maximo Klicia A. Sampaio |
| author_sort | Mayara S. Rodrigues |
| collection | DOAJ |
| description | 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<sup>®</sup> PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine<sup>®</sup> 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<sup>®</sup> 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. |
| first_indexed | 2024-03-10T05:21:08Z |
| format | Article |
| id | doaj.art-d8efd8b1a68a4041b367dabad8b615a6 |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-10T05:21:08Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-d8efd8b1a68a4041b367dabad8b615a62023-11-23T00:04:17ZengMDPI AGLife2075-17292021-11-011111119710.3390/life11111197Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their CocktailsMayara S. Rodrigues0Rafaela M. Dos Passos1Paula V. de A. Pontes2Marcela C. Ferreira3Antonio J. A. Meirelles4Christian V. Stevens5Guilherme J. Maximo6Klicia A. Sampaio7Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilFaculty of Technology, University of Campinas, Limeira 13484-332, BrazilDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilDepartment of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, BelgiumDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, BrazilRice 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<sup>®</sup> PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine<sup>®</sup> 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<sup>®</sup> 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.https://www.mdpi.com/2075-1729/11/11/1197vegetable oilsphospholipaseenzymatic degummingphospholipids |
| spellingShingle | Mayara S. Rodrigues Rafaela M. Dos Passos Paula V. de A. Pontes Marcela C. Ferreira Antonio J. A. Meirelles Christian V. Stevens Guilherme J. Maximo Klicia A. Sampaio Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails Life vegetable oils phospholipase enzymatic degumming phospholipids |
| title | Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails |
| title_full | Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails |
| title_fullStr | Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails |
| title_full_unstemmed | Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails |
| title_short | Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails |
| title_sort | enzymatic degumming of rice bran oil using different commercial phospholipases and their cocktails |
| topic | vegetable oils phospholipase enzymatic degumming phospholipids |
| url | https://www.mdpi.com/2075-1729/11/11/1197 |
| work_keys_str_mv | AT mayarasrodrigues enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT rafaelamdospassos enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT paulavdeapontes enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT marcelacferreira enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT antoniojameirelles enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT christianvstevens enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT guilhermejmaximo enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails AT kliciaasampaio enzymaticdegummingofricebranoilusingdifferentcommercialphospholipasesandtheircocktails |