Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
International Journal of Bioorganic Chemistry
Volume 2, Issue 3, September 2017, Pages: 87-93
Received: Feb. 15, 2017; Accepted: Mar. 9, 2017; Published: Mar. 29, 2017
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Daniela Lorena Lamas, National Council of Scientific and Technical Research, Mar del Plata, Buenos Aires, Argentina; National Institute of Fisheries Research and Development, Mar del Plata, Buenos Aires, Argentina
Agueda Elena Massa, National Council of Scientific and Technical Research, Mar del Plata, Buenos Aires, Argentina; National Institute of Fisheries Research and Development, Mar del Plata, Buenos Aires, Argentina
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Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.
Ray Liver Oil, Fatty Acids, Enzymatic Degumming, Quality, Stability
To cite this article
Daniela Lorena Lamas, Agueda Elena Massa, Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters, International Journal of Bioorganic Chemistry. Vol. 2, No. 3, 2017, pp. 87-93. doi: 10.11648/j.ijbc.20170203.12
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