Effect of Ultrasonic Treatment on Soybean Oil: Focus on Degumming of Soybean Crude Oil and the Quality of Degummed Oil

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Xixi Wu, Tian Gao, Baiyu Shang, Mengjie Geng, Lijia Li, Xumei Feng, Xiangyu Wang, Fei Teng
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引用次数: 0

Abstract

This study investigated the effect of ultrasonic-assisted degumming technology on the degumming of soybean crude oil, and the quality change of degummed oil was analyzed. The response surface method designed by Box–Behnken was used to optimize the degumming process conditions. Under the optimal conditions of water addition of 6 mL/100 g, ultrasonic temperature of 45°C, ultrasonic time of 10 min, and ultrasonic power of 60 W, the degumming rate was 73.82%, which was 21.69% higher than that of hydration degumming (52.13%). The phosphorus content of ultrasound-assisted hydration degummed oil (31.21 mg/kg) was significantly lower than that of hydration degummed oil (57.08 mg/kg) and soybean crude oil (119.23 mg/kg). The phospholipid composition and content of degummed oil (phosphatidic acid [PA]: 2.00 mg/g) were lower than that of the hydrated degummed oil (phosphatidylethanolamine [PE]: 0.93 mg/g; PA: 2.28 mg/g) and soybean crude oil (phosphatidylcholine: 9.50 mg/g, PE: 7.28 mg/g, phosphatidylinositol: 7.13 mg/g, and PA: 3.41 mg/g). The results showed that ultrasonic-assisted degumming could significantly reduce the acid value of oil (1.60 mg/g) and slightly reduce the iodine value (130 g/100 g). Moreover, the oxidation stability of the oil was slightly improved. In addition, ultrasonic-assisted hydration degumming could improve the color of oil and slightly reduce the content of unsaturated fatty acids (UFAs) in soybean oil. Aldehydes, alcohols, and acids were identified as the main volatile flavor components for the degummed oil. Therefore, the ultrasonic-assisted hydration method can improve the degumming effect and soybean oil quality.

Practical Applications: Response surface methodology was used to optimize the ultrasonic-assisted degumming process of soybean crude oil. Compared with hydration degumming, ultrasonic-assisted hydration degumming improved degumming effect, reduced phospholipid content, made soybean oil clear and bright, weakened the flavor of natural oils such as crude oil and nuts, and improved the oxidation stability of oil. Moreover, ultrasonic-assisted hydration degumming could slightly reduce the content of UFAs in soybean oil. At the industrial level, the introduction of ultrasonic technology in one step of the application process is a green processing technology, which is conducive to the production of high-quality refined oil.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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