Abstract
An enzymatic degumming step in the production of edible soybean oil is carried out. The phosphatides are present in free hydratable form (HP) or in nonhydratable form (NHP). The main characteristic of the discovery is the use of phospholipid A1 (Lecithin Ultra) enzyme, which catalyzes reactions at specific temperatures. The mechanism includes the conversion of nonhydratable phospholipids into water-soluble lysophospholipids, which are then removed by centrifuge, yielding degumming oil low in phosphorus. The effects of important determining factors affecting oil degumming such as enzyme dosage, temperature and pH are investigated.
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