Abstract
In this study, the following commercial enzymes were evaluated in the enzymatic extraction of oil and protein from coconut: Celluclast, Termamyl, Viscozyme, Neutrase y Protease . Preliminary experiments were carried out for selection of enzymes, enzyme concentration and incubation time. In order to verify the effects of pH and water/substrate ratio, a response surface methodology was applied based in a 3 2 full factorial experimental design. The pH is the most meaningful parameter on oil and protein extraction yields, with a significance level higher than 90%. The maximal extraction yields of oil and protein emulsion (83%) was reached using Viscozyme L and subsequently Neutrase 1.5 MG at concentrations of 0.6% (w/w) and 0.3% (w/w), respectively, total incubation time of 60 minutes, substrate/water ratio 1:6 and pH around 7 (no adjustment).
Highlights
Coconut oil is one of the most stable oils what is attributed to its high proportion (90%) of saturated fats (Inform, 1994)
Conventional processes for the extraction of coconut oil involve mechanical treatment, by pressing coconut meat, and a solvent step, that submit the cake for further extraction with n-hexane (Christensen, 1991)
The enzymatic extraction of vegetable oils, developed at Embrapa - Food Agroindustry reach the high yield extraction of tropical fruits’ oil when the incubation process is based on a combination of pectinolytic enzymes (Freitas et al 1993)
Summary
Coconut oil is one of the most stable oils what is attributed to its high proportion (90%) of saturated fats (Inform, 1994). About half of fatty acids in coconut oil are short chains (lauric, myristic and palmitic acids). Conventional processes for the extraction of coconut oil involve mechanical treatment, by pressing coconut meat, and a solvent step, that submit the cake for further extraction with n-hexane (Christensen, 1991). These technologies are economically justifiable, they have certain well-known drawbacks: damage to the environment and quality loss of finished products (e.g. high free fatty acids and lower resistance to rancidity). The high yield extraction of seeds oils is obtained on a combination of cellulase and protease enzymes (Freitas et al, 1996)
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