Process optimization and characterization of arachidonic acid oil degumming using ultrasound-assisted enzymatic method

文献类型： 外文期刊

第一作者： Guo, Tingting

作者： Guo, Tingting;Wan, Chuyun;Huang, Fenghong;Wei, Chunlei;Xiang, Xia;Guo, Tingting;Wan, Chuyun;Wei, Chunlei;Xiang, Xia;Guo, Tingting;Wan, Chuyun;Huang, Fenghong;Wei, Chunlei;Xiang, Xia

作者机构：

关键词： Arachidonic acid oil; Response surface methodology; Volatile flavor components; Oxidation stability; Thermal stability

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2021 年 78 卷

页码：

收录情况： SCI

摘要： Ultrasound assisted enzymatic method was applied to the degumming of arachidonic acid (ARA) oil produced by Mortierella alpina. The conditions of degumming process were optimized by response surface methodology with Box-Behnken design. A dephosphorization rate of 98.82% was achieved under optimum conditions of a 500 U/kg of Phospholipase A1 (PLA1) dosage, 2.8 mL/100 g of water volume, 120 min of ultrasonic time, and 135 W of ultrasonic power. The phosphorus content of ultrasonic assisted enzymatic degumming oil (UAEDO) was 4.79 mg/kg, which was significantly lower than that of enzymatic degumming oil (EDO, 17.98 mg/kg). Crude Oil (CO), EDO and UAEDO revealed the similar fatty acid compositions, and ARA was dominated (50.97 similar to 52.40%). The oxidation stability of UAEDO was equivalent to EDO and weaker than CO, while UAEDO presented the strongest thermal stability, followed by EDO and CO. Furthermore, aldehydes, acids and alcohols were identified the main volatile flavor components for the three oils. The proportions of major contributing components such as hexanal, nonanal, (E)-2-nonanal, (E, E)-2,4-decadienal, (E)-2-nonenal and aldehydes in UAEDO and EDO were all lower than CO. Overall, Ultrasound assisted enzymatic degumming proved to be an efficient and superior method for degumming of ARA oil.

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