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Degumming of Palm Oil by Phospholipase A2 Mukherjee Amit Kumar*, Mondal Kona, Mondal Suman, Mondal Sandip Department of Food Technology, Haldia Institute of Technology, Haldia -721657, West Bengal *Email: mukherjee2001@gmail.com
Online published on 31 October, 2013. Abstract Phospholipases are group of enzymes which catalyse hydrolysis of glycerophospholipids in vegetable oils commonly known as gum. The nonhydratable gums of crude edible oils can be made hydratable by treatment with phospholipases (A1, A2, C and D). Phospholipase A2 acts on ester-linkage of glycerophospholipid at Sn-2 position of esterified glycerol thereby releasing one molecule of fatty acid and makes the remaining phosphatide molecule soluble in water. Enzymatic degumming is found to be economical in terms of energy consumption, and it produces better quality oil with minimum loss during subsequent refining operations. The present work on degumming of palm oil with phospholipase A2 has produced satisfactory results in terms of reduction of total phosphorous content of the oil (97%), as well as in producing a good yield (95%) of degummed oil as compared to conventional acid degumming process (93.5%). Top Keywords Enzymatic degumming, phospholipase A2, palm oil, glycerophospholipids, nonhydratable phosphatides. Top | |
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