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...

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Autores principales:	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
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	vegetable oils phospholipase enzymatic degumming phospholipids Science Q
Acceso en línea:	https://doaj.org/article/d8efd8b1a68a4041b367dabad8b615a6
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spelling	oai:doaj.org-article:d8efd8b1a68a4041b367dabad8b615a62021-11-25T18:11:06ZEnzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails10.3390/life111111972075-1729https://doaj.org/article/d8efd8b1a68a4041b367dabad8b615a62021-11-01T00:00:00Zhttps://www.mdpi.com/2075-1729/11/11/1197https://doaj.org/toc/2075-1729Rice 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.Mayara S. RodriguesRafaela M. Dos PassosPaula V. de A. PontesMarcela C. FerreiraAntonio J. A. MeirellesChristian V. StevensGuilherme J. MaximoKlicia A. SampaioMDPI AGarticlevegetable oilsphospholipaseenzymatic degummingphospholipidsScienceQENLife, Vol 11, Iss 1197, p 1197 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	vegetable oils phospholipase enzymatic degumming phospholipids Science Q
spellingShingle	vegetable oils phospholipase enzymatic degumming phospholipids Science Q 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
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.
format	article
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
title	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_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_sort	enzymatic degumming of rice bran oil using different commercial phospholipases and their cocktails
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d8efd8b1a68a4041b367dabad8b615a6
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Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails

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