Abstract
Soybean oil isolated by enzyme-assisted aqueous extraction (EAE) was subjected to molecular distillation-induced deacidification, and the effects of evaporator temperature, scraper speed, and feed flow rate on oil quality (acid value, color, peroxide value, p-anisidine value, tocopherol content, and fatty acid content) were evaluated to determine the suitable deacidification conditions. Fatty acid content was largely unaffected by evaporator temperature and scraper speed, while an increase of these parameters decreased tocopherol content as well as acid, peroxide, and p-anisidine values and resulted in Lovibond color deepening. The increase of feed flow rate had an opposite effect on the above quality indices. As a result, molecular distillation of EAE-produced soybean oil under suitable conditions (evaporator temperature = 180 °C, scraper speed = 220 rpm, feed flow rate = 4 mL/min) was found to afford a high-quality deacidified product in an environmentally friendly way.
Highlights
Commonly used for cooking and referred to as “soy salad oil,” is rich in valuable nutrients (e.g., essential fatty acids, polyunsaturated fatty acids (>80%), phospholipids, and tocopherols) that can reduce the levels of cholesterol and lipids in blood
The development of new soybean oil extraction methods meeting the requirements of green clean production and comprehensive utilization is a task of high practical importance
Deacidification resulted in a decrease of acid and p-anisidine values to 0.27 mg KOH/g and 5.02, respectively, while the peroxide value (PV)
Summary
Commonly used for cooking and referred to as “soy salad oil,” is rich in valuable nutrients (e.g., essential fatty acids, polyunsaturated fatty acids (>80%), phospholipids, and tocopherols) that can reduce the levels of cholesterol and lipids in blood. Soybean oil is prepared by pressing or solvent leaching methods, which are characterized by high yields (>95%) but result in severe protein denaturation and the presence of harmful solvent residues [1]. The development of new soybean oil extraction methods meeting the requirements of green clean production and comprehensive utilization is a task of high practical importance. Enzyme-assisted aqueous extraction (EAE) has emerged as a new green technology for soybean oil isolation [2]. During EAE, soybeans are mechanically disrupted, and the released oil is treated with an enzyme capable of degrading macromolecular complexes such as lipoproteins, lipopolysaccharides, and cell walls to destroy tissue structure and hydrolyze the above complexes. EAE has been effectively used to process coconuts, soybeans, and corn germ, affording oil in 90–98% yield and good quality protein meal [6,7]. EAE-produced oil exhibits superior quality, it requires further refinement, as the decomposition of fatty acid esters therein into
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