Artículos de revistas
Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
Fecha
2017-03Registro en:
Lamas, Daniela Lorena; Massa, Agueda Elena; Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters; Science Publishing Group; International Journal of Bioorganic Chemistryy; 2; 3; 3-2017; 87-93
2330-8605
CONICET Digital
CONICET
Autor
Lamas, Daniela Lorena
Massa, Agueda Elena
Resumen
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