식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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Enzymatic degumming of edible fats and oils

  • 윤석후 (우석대학교 식품생명공학과)
  • Yoon, Suk Hoo (Department of Food Science and Biotechnology, Woosuk University)
  • 투고 : 2018.04.26
  • 심사 : 2018.05.31
  • 발행 : 2018.06.30
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초록

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.

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참고문헌

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