Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation
文献类型： 外文期刊
作者： Liu, Xuan 1 ; Huang, Chunjin 1 ; Lan, Dongming 1 ; Wang, Weifei 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
3.Guangdong Youmei Inst Intelligent Biomfg Co Ltd, Foshan 528200, Guangdong, Peoples R China
关键词： Crude vegetable oil; Enzymatic degumming; Oil-water separation; Phospholipids; Glycerophosphoesters; Phospholipase A1; Monoacylglycerol lipase
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 467 卷
页码：
收录情况： SCI
摘要： Degumming is essential to eliminate undesired phospholipids from crude vegetable oils before being processed into high-quality products. The degumming efficiency is hampered by the separation of oil and water. To overcome this problem, we introduced an innovative enzymatic degumming strategy for various vegetable oils (rice bran, peanut and flaxseed oil) by combining phospholipase A1 with monoacylglycerol lipase. Compared to using phospholipase A1, the combination of the two enzymes significantly reduced phosphorus content, indicating better hydrolysis of phospholipids. Additionally, the primary hydrolysates by the combined enzymes were glycerylphosphorylcholine and glycerylphosphorylethanolamine that were more affinitive to water to improve oil-water separation and oil yield. Characteristic markers obtained from Partial Least Squares Discriminant Analysis model confirmed the advantages of combined enzymes over single enzyme. This advantage of combined enzymes was further validated in a simulated degumming process. Our findings provide a new enzymatic degumming strategy to expand the toolkit for crude oil refinery.
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