Vegetable fat enzymatic degumming method

A technology of vegetable oil and degumming method, which is applied in the direction of microorganism-based method, biochemical equipment and method, fat oil/fat refining, etc. It can solve the problems of high price, dependence on imports, and large-scale application of enzymatic degumming. Convenience, low cost and high degumming efficiency

Inactive Publication Date: 2011-02-09
BEIJING INSTITUTE OF TECHNOLOGYGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most domestic phospholipases used for enzymatic degumming of vegetable oils rely o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Seed medium: beef extract 3g, peptone 10g, NaCl 5g, distilled water 1000mL, adjust pH to 7.0, sterilize at 121°C for 20min;

[0021] Fermentation medium: 4g soybean lecithin, 10g starch, 7.5g beef extract, 7.5g peptone, 3g NaCl, 0.1% MgSO 4 ·7H 2 O, distilled water 1000mL, adjusted to pH 8.0, sterilized at 121°C for 20min;

[0022] Pseudomonas fluorescens slant strains were inserted into the seed medium, 170r / min, 30°C shaker culture for 12h, transferred to the fermentation medium with 4% inoculum size, 30°C, 170r / min shaker culture for 72h to obtain the fermentation broth . The fermented liquid was centrifuged at 1000rpm for 10min, the supernatant was taken, ammonium sulfate was added to 60% saturation, left standing for 12h, centrifuged at 10000rpm for 10min, the precipitate was collected, dialyzed and freeze-dried to obtain enzyme powder for later use.

[0023] Add 100g of soybean oil into a 250mL self-made batch reactor, heat it in a water bath to 80°C, add 0.12m...

Embodiment 2

[0025] Seed medium: beef extract 3g, peptone 10g, NaCl 5g, distilled water 1000mL, adjust pH to 7.0, sterilize at 121°C for 20min;

[0026] Fermentation medium: 4g soybean lecithin, 10g starch, 7.5g beef extract, 7.5g peptone, 3g NaCl, 0.1% MgSO 4 ·7H 2 O, distilled water 1000mL, adjusted to pH 8.0, sterilized at 121°C for 20min;

[0027] Pseudomonas fluorescens slant strains were inserted into the seed medium, 170r / min, 30°C shaker culture for 12h, transferred to the fermentation medium with 4% inoculum size, 30°C, 170r / min shaker culture for 72h to obtain the fermentation broth . The fermented liquid was centrifuged at 1000rpm for 10min, the supernatant was taken, ammonium sulfate was added to 60% saturation, left standing for 12h, centrifuged at 10000rpm for 10min, the precipitate was collected, dialyzed and freeze-dried to obtain enzyme powder for later use.

[0028] Add 100g of soybean oil into a 250mL self-made batch reactor, heat it in a water bath to 80°C, add 0.12m...

Embodiment 3

[0030] Seed medium: beef extract 3g, peptone 10g, NaCl 5g, distilled water 1000mL, adjust pH to 7.0, sterilize at 121°C for 20min;

[0031] Fermentation medium: 4g soybean lecithin, 10g starch, 7.5g beef extract, 7.5g peptone, 3g NaCl, 0.1% MgSO 4 ·7H 2 O, distilled water 1000mL, adjusted to pH 8.0, sterilized at 121°C for 20min;

[0032]Pseudomonas fluorescens slant strains were inserted into the seed medium, 170r / min, 30°C shaker culture for 12h, transferred to the fermentation medium with 4% inoculum size, 30°C, 170r / min shaker culture for 72h to obtain the fermentation broth . The fermented liquid was centrifuged at 1000rpm for 10min, the supernatant was taken, ammonium sulfate was added to 60% saturation, left standing for 12h, centrifuged at 10000rpm for 10min, the precipitate was collected, dialyzed and freeze-dried to obtain enzyme powder for later use.

[0033] Add 100g of soybean oil into a 250mL self-made batch reactor, heat it in a water bath to 80°C, add 0.12mL...

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PUM

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Abstract

The invention relates to a vegetable fat enzymatic degumming method, which belongs to the technical field of vegetable fat degumming. The method in the invention comprises the following steps of: firstly, culturing corresponding phosphatidase in a seed culture medium and a soyabean lecithin-containing fermentation culture medium respectively by using microbes capable of generating the phosphatidase; secondly, adding the phosphatidase into soybean crude oil which is treated by acid and specifically hydrolyzing the phosphatide in the vegetable fat under the action of an enzyme to generate corresponding lysophosphatide and fatty acid; and thirdly, removing generated lysophosphatide and fatty acid by hydration. In the invention, the microbial enzyme is adopted as a catalyst, so that degumming efficiency is high; and the phosphatidase resource is wide, fermentation conditions are simple, process conditions are simple, and cost is low.

Description

technical field [0001] The invention relates to a method for enzymatic degumming of vegetable oil, belonging to the field of vegetable oil degumming. Background technique [0002] The oil processing industry is closely related to the development of agriculture and animal husbandry and food safety, and all countries in the world attach great importance to it. my country is the world's fourth largest vegetable oil producer and largest vegetable oil consumer, and occupies an important position in the world's vegetable oil production, consumption, and import and export trade. Since the mid-1990s, my country's oil processing industry has entered a period of rapid growth, and the output of edible vegetable oil has increased from 5.65 million tons to 16.5 million tons, an increase of 192%. At the same time of rapid growth, the domestic oil processing industry is also facing unstable product quality, poor economic and technical indicators, unqualified decolorization and deodorizati...

Claims

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Application Information

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IPC IPC(8): C11B3/02C12N9/16C12R1/39
Inventor 李春姜芳燕王金梅戴大章
Owner BEIJING INSTITUTE OF TECHNOLOGYGY
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