crude degummed soybean oil equipment in lusaka

                                               
                                               
                                               
                                               
                                               
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  • How is enzymatic degumming performed?
  • Enzymatic degumming experiments were performed using 300 g of crude soybean oil. In the first step, the solution pH was adjusted to 5.5 by chemical conditioning.
  • What is enzymatic degumming (EDG)?
  • Enzymatic degumming (EDG) is an emerging alternative process for decreasing the phosphorus content, increasing the oil yield, and preserving the oil quality. Purifine® 3G is a cocktail of phospholipases composed of phospholipase A2 (PLA 2 ), phospholipase C (PLC), and phosphatidylinositol phospholipase C (PI-PLC).
  • How does enzyme concentration affect enzymatic degumming of crude corn oil?
  • Sampaio et al. (2019) performed the enzymatic degumming of crude corn oil using Purifine® PLC; as a result, the DAG content increased by 0.54% at a temperature of 60 °C and enzyme concentration of 200 mg/kg. Fig. 2 C and D depict the effects of enzyme concentration and water dosage on the FFA and DAG contents.
  • What is enzyme degumming?
  • Enzymatic degumming is an emerging process for the removal of phospholipids from crude oils that utilizes enzymes called phospholipases. Phospholipase A 1 (PLA 1) and phospholipase A 2 (PLA 2) remove fatty acids (FAs) from positions 1 and 2 of phospholipids with respect to glycerol moieties, respectively.
  • How to calculate DAG increase in soybean oil?
  • To calculate the theoretical DAG increase, the phospholipid composition of vegetable oil should be considered. For crude soybean oil, the ranges of the PC, PE, and PI contents relative to the total phospholipids content are equal to 25¨C33%, 19¨C31%, and 10¨C18%, respectively ( Dayton & Galhardo, 2014; Jiang et al., 2015b; Sampaio et al., 2015 ).
  • How is crude soybean oil made?
  • Crude soybean oil (300 g) was first heated to 80 °C followed by water addition (3% w/w), after which the resulting mixture was homogenized by mechanical stirring (350 rpm) for 15 min. The produced gums were separated by centrifugation (2000× g for 15 min). 2.6. Chemical conditioning