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Enzyme-assisted de-emulsification of aqueous lipid extracts

A technology of enzymatic activity and protease activity, applied in the field of compositions containing enzymes, can solve the problems of reduced oil yield, low efficiency and the like

Inactive Publication Date: 2009-12-23
DANISCO US INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, aqueous extraction methods generally result in lower efficiencies and reduced oil yields compared to organic solvent extraction

Method used

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  • Enzyme-assisted de-emulsification of aqueous lipid extracts
  • Enzyme-assisted de-emulsification of aqueous lipid extracts
  • Enzyme-assisted de-emulsification of aqueous lipid extracts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0104] Demulsification of oil-in-water emulsions obtained from extruded and enzymatically treated whole-fat soybean flakes

[0105] Enzyme Screening: Proteases and Phospholipases

[0106] Table 1-1 summarizes the enzymes tested on oil-in-water emulsion (2% w / w oil-in-water emulsion) at a concentration of 500 mg. About 1.2 kg of extruded full fat soy flakes were used as starting material. Using a temperature-controlled water bath equipped with a Lab-Stirrer LR 400C (Fisher Scientific), at a speed of 150 rpm, after adjusting the temperature to 50°C, the pH was adjusted to 7.0 with 2N NaOH, and 0.5% (w / w) (based on soybean flakes) was added weight) Multifect Neutral (Genencor-A Danisco Division). The temperature and pH of the reaction were maintained at the above values ​​for 1 hr. After 1 hour of incubation, the pH was raised to 8.0 for 15 minutes. Insoluble residues were removed by centrifugation at 3,000 g for 15 minutes in a SLA-3000 fixed angle rotor (Sorvall RC5BPlus,...

Embodiment 2

[0117] Example 2: Effect of Enzyme Concentration on Free Oil Yield

[0118] Enzymes (0.5, 5, 50 or 500 mg each) were added to 20 g samples of the oil-in-water emulsion. The enzyme amounts correspond to percentages of 0.002, 0.02, 0.2 and 2 (w / w) %, respectively. figure 1 The results are shown graphically. figure 1 Shown, the yield curves are for each enzyme, fungal protease concentrate and LysoMax function of concentration. Each data point presented is the average of two independent experiments.

[0119] A recovery oil yield of 44% was obtained for the control (ie, oil-in-water emulsion without added enzyme activity). When 0.2% FPC was added, 88% of the oil was recovered. Instead, use the same concentration of LysoMax Enzymes, only 48% of the oil was recovered. Thus, while individual protease or phospholipase activities were able to improve yields with increasing enzyme concentrations, fungal protease concentrates were more effective than LysoMax at low concentrations...

Embodiment 3

[0120] Example 3: Effect of pH on Demulsification of Soybean-derived Oil-in-Water Emulsions

[0121] The pH of the emulsion was adjusted to the desired point with hydrochloric acid. The emulsion was stirred at 50°C for 10 minutes before centrifugation to separate and recover the oil. From figure 2 The graphs provided show that there is a direct relationship between pH and recovered oil yield. The highest yields were obtained at a pH between about 4 and about 4.5, which corresponds to the pi of soybean protein. A pH of about 4.2-4.3 appears to be the optimal condition for oil recovery from the emulsion. The oil recovered at a pH above about 6 (about 40% or less) was substantially lower than the results obtained at a pH of less than about 5.5 (about 50% or more). It was observed that the response curves were reminiscent of the solubility of those soy proteins obtained as a function of pH.

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Abstract

Compositions and processes for destabilizing an oil-in-water emulsion resulting from the aqueous solvent extraction of plant oils are disclosed. The processes comprise the use of one or more enzyme activities including phospholipase and protease activity. The processes are useful for improving the extraction of oil from oilseeds, as well as for obtaining more desirable proteins from those oilseeds.

Description

field of invention [0001] The present invention relates to the use of enzyme-assisted extraction of lipids from plants or plant tissues. More particularly, it relates to compositions comprising enzymes for obtaining demulsified emulsions from aqueous extracts of lipids from plants, and improved methods for their use. Background of the invention [0002] Lipids of vegetable origin, especially oils, are the main source of lipids used in food processing and industrial raw materials. Recently, it has attracted attention and been used as a substitute for petrochemical fuels. Vegetable lipids may be derived from one or more parts of plants, shrubs or trees. In various plants, roots, stems, bark, leaves, flowers, seeds, fruits or other parts can serve as a source of oil. Such lipids can be extracted mechanically (eg, by applying external pressure), or chemically (eg, by organic or aqueous solvent extraction methods), or by a combination of methods. [0003] Vegetable oils are g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D17/04B01D11/02C11B1/06C11B1/12C11B3/00
CPCB01D11/0492C11B1/10C11B1/108B01D17/047B01D17/0217
Inventor P·伯施巴赫C·E·格莱茨L·A·约翰逊S·容B·P·拉穆索尔C·派内J·吴C·张
Owner DANISCO US INC
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