Modern Methods of Degumming of Vegetable Oils: An Analytical Review

Authors

DOI:

https://doi.org/10.20535/ibb.2021.5.2.227359

Keywords:

phospholipid content, acid degumming, enzymatic degumming, ultrasound, membrane technology

Abstract

The review article compares and discusses the most common ways to degumming vegetable oils. Its purpose is to update the information on this stage of vegetable oil refining in order to provide an opportunity to choose the optimal degumming method for the manufacturer. Degumming is the first of the stages of oil processing, designed to remove phospholipids, the presence of which makes it impossible to carry out high-quality performance of all subsequent stages of refining. The fractional composition of plant phospholipids of various oils is presented, the features of their structure, which affect their hydrophilicity, are considered. Various theoretical approaches to the degumming process are considered. The article compares the disadvantages, advantages and effectiveness of aqueous, acidic, enzymatic degumming, total degumming, and soft degumming. Enzymatic degumming is today considered the main method for extracting phospholipids from oils. Under industrial conditions, for oils with a low phospholipid content (for example, sunflower oil), the use of phospholipases in order to obtain a low-phosphoric oil (less than 10 ppm) is reasonable (with an eye to reducing oil losses at this stage). But this is only possible if preliminary acid degumming is carried out. The advantages and difficulties of enzymatic degumming are considered. The combination of acid degumming with alkaline neutralization is perhaps the most effective and easiest way to obtain oil with a low residual phospholipid content. Despite the traditional nature of this approach, it remains highly effective, the easiest to implement, and inexpensive. The intensification of the mixing of the phases "oil–degumming agent" leads to a significant increase in the efficiency of degumming. The article discusses the use of ultrasonic and cavitation devices for this purpose. A promising direction in the development of food industry technologies today is the use of membranes. The features of this physical method of degumming are considered. The selected type of degumming and the conditions for its implementation affect not only the composition and performance of oils, but also the quality and safety of a valuable by-product of this stage – lecithin. The highest quality lecithin is obtained as a result of water or enzymatic degumming – water or aqueous solutions of enzymes do not negatively affect the quality indicators of lecithin, its composition. Lecithin obtained by water degumming contains almost no non-hydrophilic phospholipids. Lecithin obtained using phospholipases contains increased amounts of lysoforms of phospholipids, which positively affects its surfactant properties.

References

Bollmann H. Process for obtaining the lecithin obtained by leaching oil seeds or their press cake with a mixture of alcohol and benzene or gasoline. German patent DE382912C. 1923.

Robert C., Couëdelo L, Vaysse C, Michalski MC. Vegetable lecithins: a review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention. Biochimie. 2019;169:121-132. DOI: 10.1016/j.biochi.2019.11.017

O'Donnell VB, Rossjohn J, Wakelam MJ. Phospholipid signaling in innate immune cells. J Clin Invest. 2018 Jul 2;128(7):2670-79. DOI: 10.1172/JCI97944

Cesarini S, Haller R, Diaz P, Nielsen P. Combining phospholipases and a liquid lipase for one-step biodiesel production using crude oils. Biotechnol Biofuels. 2014 Feb;7(1):29. DOI: 10.1186/1754-6834-7-29

Alagumuthu M. Phospholipid – the dynamic structure between living and non-living world; a much obligatory supra-molecule for present and future. AIMS Mol Sci. 2019;6(1):1-19. DOI: 10.3934/molsci.2019.1.1

Passos RM, Ferreira RSB, Batista EAC. Degumming alternatives for edible oils and biodiesel production. Food Publ Health. 2019;9(5):139-47. DOI: 10.5923/j.fph.20190905.01

Dijkstra A. Edible oil processing: introduction to degumming [Internet]. Lipidlibrary.aocs.org. 2021 [cited 2021 Apr 2]. Available from: https://lipidlibrary.aocs.org/edible-oil-processing/introduction-to-degumming

Sen Gupta A. K. Neuere Entwicklungen auf dem Gebiet der Raffination der Speiseole. Fette Seifen Anstrichm. 1986;88:79-86. DOI: 10.1002/lipi.19860880302

Sengar G, Kaushal P, Sharma HK, Kaur ЕM. Degumming of rice bran oil. Rev Chem Eng. 2014;30(2):183-98. DOI: 10.1515/revce-2013-0030

Sampaio KA, Zyaykina N, Uitterhaegen E, De Greyt W, Verhé R, de Almeida Meirelles AJ, et al. Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris. LWT Food Sci Technol. 2019 March;107:145-50. DOI: 10.1016/j.lwt.2019.03.003

Ye Z, Qiao X, Luo Z, Hu C, Liu L, He D. Optimization and comparison of water degumming and phospholipase C degumming for rapeseed oil. CyTA J Food. 2016 Jan;14(4):604-12. DOI: 10.1080/19476337.2016.1182218

Paisan S, Chetpattananondh P, Chongkhong S. Assessment of water degumming and acid degumming of mixed algal oil. J Environ Chem Eng. 2017;5(5):5115-23. DOI: 10.1016/j.jece.2017.09.045

Cleenewerck B, Dijkstra AJ. The total degumming process – theory and industrial application in refining and hydrogena-tion. Fat Sci Technol.1992;94(8):31722. DOI: 10.1002/lipi.19920940809

Galhardo F, Dayton C. Enzymatic degumming. [Internet]. Lipidlibrary.aocs.org. 2021 [cited 2021 Apr 2]. Available from: https://lipidlibrary.aocs.org/edible-oil-processing/enzymatic-degumming

Zorn K, Oroz-Guinea I, Brundiek H, Bornscheuer UT. Engineering and application of enzymes for lipid modification, an update. Prog Lipid Res. 2016;63:153-64. DOI: 10.1016/j.plipres.2016.06.001

Sein A., de Jong RM, Van Rij ET, Bijleveld W, Wilbrink MH. Phospholipase C. DSM patent WO2016162456. 2016.

Tang L, Liu Y, Borch K, Brask J. Polypeptides having phospholipase C activity and polynucleotides encoding same. Novozymes patent WO2012062817. 2012.

Okudaira M, Inoue A, Shuto A, Nakanaga К, Kano К, Makide К, et al. Separation and quantification of 2-acyl-1-lysophospholipids and 1-acyl-2-lysophospholipids in biological samples by LC-MS/MS. J Lipid Res. 2014;55(10):2178-92. DOI: 10.1194/jlr.D048439

Gupta MK. Practical guide to vegetable oil processing. Elsevier; 2017. 488 p.

Lamas DL, Crapiste GH, Constenla DT. Changes in quality and composition of sunflower oil during enzymatic degumming process. LWT Food Sci Technol. 2014;58(1):71-6. DOI: 10.1016/j.lwt.2014.02.024

Qu Y, Sun L, Li X, Zhou S, Zhang Q, Sun L, et al. Enzymatic degumming of soybean oil with magnetic immobilized phospholipase A2. LWT Food Sci Technol. 2016;73:290-5. DOI: 10.1016/j.lwt.2016.06.026

Sampaio KA, Zyaykina N, Uitterhaegen E, De Greyt W, Verhé R. Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris. LWT Food Sci Technol. 2019 June;107:145-50. DOI: 10.1016/j.lwt.2019.03.003

Gladky FF, Voloshenko SV. The possibility of carrying out the reaction of hydration of phospholipids of oils using the en-zyme preparation of phospholipase C. Bull Nat Tech Univ KhPI Ser New Solutions Modern Technol. 2011;5:32-7.

Jiang X, Chang M, Jin Q, Wang X. Application of phospholipase A1and phospholipase C in the degumming process of dif-ferent kinds of crude oils. Process Biochem. 2015;50(3):432-7. DOI: 10.1016/j.procbio.2014.12.011

Szydłowska-Czerniak A., Łaszewska A. Optimization of a soft degumming process of crude rapeseed oil—Changes in its an-tioxidant capacity. Food Bioprod Proc. 2017;105:26-35. DOI: 10.1016/j.fbp.2017.05.012

Choukri A, Kinany MA, Gibon V, Tirtiaux A, Jamil S. Improved oil treatment conditions for soft degumming. J Am Oil Chem Soc. 2001;78(11):1157-60. DOI: 10.1007/s11746-001-0405-x

Adedi E, Sahari MA, Barzegar M, Azizi MH. Optimisation of soya bean oil bleaching by ultrasonic processing and investi-gate the physico-chemical properties of bleached soya bean oil. Int J Food Sci Technol. 2015;50(4):857-63. DOI: 10.1111/ijfs.12689

Mahmood-Fashandi H, Ghavami M, Gharachorloo M, Abbasi R., Mousavi Khaneghah A. Using of ultrasonic in degumming of soybean and sunflower seed oils: comparison with the conventional degumming. J Food Proc Preserv. 2016;41(1):1-7. DOI: 10.1111/jfpp.12799

More NS, Gogate PR. Ultrasound assisted enzymatic degumming of crude soybean oil. Ultrason Sonochem. 2018;42:805-13. DOI: 10.1016/j.ultsonch.2017.12.031

Jiang X, Chang M, Wang X, Jin Q, Wang X. The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1. Ultrason. Sonochem. 2014;21(1):142-8. DOI: 10.1016/j.ultsonch.2013.07.018

Osadchuk PI, Kudashev SM. Intensification of the hydration process during the purification of sunflower oil using ultra-sound. ONAFT Scientific Works. 2010;38(2):321-3.

More NS, Gogate PR. Intensified degumming of crude soybean oil using cavitational reactors. J Food Eng. 2018;218:33-43. DOI: 10.1016/j.jfoodeng.2017.08.029

Manjula S, Subramanian R. Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils. Crit Rev Food Sci Nutr. 2006;46(7):569-92. DOI: 10.1080/10408390500357746

Abdellah MH, Scholes CA, Liu L, Kentish SE. Efficient degumming of crude canola oil using ultrafiltration membranes and bio derived solvents. Innov Food Sci Emerg Technol. 2020;59;102274. DOI: 10.1016/j.ifset.2019.102274

Sehn GAR, Gonçalves LAG, Ming CC. Ultrafiltration – based degumming of crude rice bran oil using a polymer mem-brane. Grasas y Aceites. 2016;67(1):1-8. DOI: 10.3989/gya.0498151

Wibisono Y, Nugroho WA, Chung TW. Dry degumming of corn – оil for biodiesel using a tubular ceramic membrane. Proced Chem. 2014;9:210-9. DOI: 10.1016/j.proche.2014.05.025

Aissou M, Chemat-Djenni Z, Yara -Varón E, Fabiano-Tixier AS, Chemat F. Limonene as an agro-chemical building block for the synthesis and extraction of bioactive compounds. Comptes Rendus Chimie. 2017;20(4):346-58. DOI: 10.1016/j.crci.2016.05.018

Adhami K, Asadollahzadeh H, Ghazizadeh M. A novel process for simultaneous degumming and deacidification of Soybean, Canola and Sunflower oils by tetrabutylphosphonium phosphate ionic liquid. J Indust Eng Chem. 2019;76:245-50. DOI: 10.1016/j.jiec.2019.03.048

Published

2021-06-16

How to Cite

1.
Demydova A, Gladky F, Berezka T. Modern Methods of Degumming of Vegetable Oils: An Analytical Review. Innov Biosyst Bioeng [Internet]. 2021Jun.16 [cited 2024Dec.13];5(2):105-16. Available from: https://ibb.kpi.ua/article/view/227359

Issue

Section

Articles