title: Optimization of the degumming process for camellia oil by the use of phospholipase C in pilot-scale system.
abstract: In present study, phospholipase C (PLC) was applied in camellia oil degumming and the response surface method (RSM) was used to determine the optimum degumming conditions (reaction time, reaction temperature and enzyme dosage) for this enzyme. The optimum conditions for the minimum residual phosphorus content (15.14 mg/kg) and maximum yield of camellia oil (98.2 %) were obtained at reaction temperature 53 ºC, reaction time 2.2 h, PLC dosage 400 mg/kg and pH 5.4. The application of phospholipase A (PLA) - assisted degumming process could further reduce the residual phosphorus content of camellia oil (6.84 mg/kg) to make the oil suitable for physical refining while maintaining the maximal oil yield (98.2 %). These results indicate that PLC degumming process in combination with PLA treatment can be a commercially viable alternative for traditional degumming process. Study on the quality changes of degummed oils showed that the oxidative stability of camellia oil was slightly deceased after the enzymatic treatment, thus more attention should be paid to the oxidative stability in the further application.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.
authors.forename: Xiaofei
authors.initials: X
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.
authors.forename: Ming
authors.initials: M
authors.lastname: Chang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.
authors.forename: Qingzhe
authors.initials: Q
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
keywords: Camellia oil; Enzymatic degumming; Oil yield; Phospholipase C; Residual phosphorus content