Microbial enzymatic degumming of crude soybean oil and lecithin quality | |
| Author | Prabhaharan, Mahalingam |
| Call Number | AIT Thesis no.PH-03-7 |
| Subject(s) | Soy oil--Quality Lecithin--Quality Microbial enzymes |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | The removal of free fatty acid from crude edible oils can be done by chemical neutralization or by physical methods like vacuum distillation. The latter method requires that the phosphatide (gum) content is less than 10 ppm. Degumming of soybean oil was attempted using microbial enzymes to achieve this. The water degumming process reduced the phosphatide content to 156 ppm under optimum conditions. The simultaneous water and enzyme process required 3 hours to achieve the same levels under optimization conditions with the oil-water mixture emulsified once in the beginning and once after two hours. On the other hand removal of gum by enzymatic treatment of water degummed oil (two step process) required only 2 hours under appropriate conditions with the oil-water mixture emulsified once in the beginning. Mixing is an important requirement for enzymatic degumming, as the substrate has to be in emulsified condition for the enzyme to react. The average power consumption of simultaneous water and enzyme process, two step process and water degumming of crude oil were found to be 57.14 KW/Lit, 28.42 KW/Lit and 4.52 KW/Lit respectively for same level of gum removal. Power consumption for nonhydratable gum removal was six times more energy than removal of hydratable part present in the oil. The optimum diameter ratio of vessel and stirrer (Dv/Ds) was three. Used this condition the minimum energy consumption was found to be 50.79 KW/Lit and 23.8 KW/Lit. The free fatty acid, peroxide value and acetone insoluble matter of the lecithin was extracted for all process. This result indicate that the lecithin obtained by the enzymatic process are similar to that obtained by water degumming can be used for food application. |
| Year | 2003 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Jindal, Vinod K.;Athapol Noomhorm; |
| Scholarship Donor(s) | Government of Japan (ADB - JSF); |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2003 |