Optimize the Condition of Enzymatic degut of Crude Soybean Oil

Abstract

High phosphatide containing oil like soybean oil water degumming alone is? not satisfactory to reduce the phosphatide content below 10ppm which is the required level for further processing. Therefore enzymatic process is used together with water degumming. The phosphatide (Gum) content of soybean oil was 700-750ppm. The enzymatic degumming process was employed to reduce the level of phosphatide (P) to 10 ppm at lOhrs without mixing. A combined process exhibiting with a stirrer mixing speeded the, reduction of the gum level at 7hrs of mixing duration, while a normal mixing followed by initial emulsification (15 min) speedup the reduction at 6hrs. On the other hand initial emulsification (15 min) with normal mixing (2000 rpm) at 2.0 ml enzyme level gave the same result at 5hrs. Gum level of the water degummed oil (150ppm to 180ppm), which was used as a starting material for the two-step process was efficiently reduced at 4hrs. Initial emulsification (15 min) with normal mixing (2000 rpm) at 1.0 ml enzyme level the water degummed oil gave the same result at 3hrs. This condition is thus most preferable. Among these process the initial emulsification with normal mixing gave better result than the normal mixing, and two step process were faster than the combined process.