Study on the combined enhancement of soybean oil degumming efficiency, oil quality, and functional properties of degumming-derived phospholipids through ultrasound-assisted enzymatic degumming

IF 10.2 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2026-10-01 Epub Date: 2026-09-24 DOI:10.1016/j.ultsonch.2026.108080

Xixi Wu, Xiangyun Tan, Lijia Li, Mengjie Geng, Fei Teng

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Abstract

As one of the most widely consumed vegetable oils, soybean oil relies on efficient degumming to upgrade oil quality and achieve high-value utilization of by-products, which supports sustainable and economically viable refining. Therefore, this study investigated ultrasound-assisted enzymatic degumming and established a dual evaluation framework integrating oil quality and phospholipid (PL) functionality. Under optimized conditions, ultrasound-enhanced degumming with phospholipase A₁ (PLA₁, ultrasound: 200 W, 50 °C, 2 h) and with Purifine® 3G (ultrasound: 200 W, 40 °C, 1 h) each achieved > 98.6 % degumming efficiency, representing an increase of up to 4.55 percentage points compared with conventional enzymatic degumming, and reduced residual phosphorus in degummed oil to below 1.6 mg/kg. Degumming reduced the acid value and iodine value but slightly increased the peroxide value, indicating a slight oxidative risk. The process improved oil clarity, preserved the native fatty acid profile and the majority of vitamin E, and modulated the flavor profile by weakening the grassy and raw odors of crude oil. The PLs recovered from degumming were qualitatively and quantitatively analyzed, with key components identified including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and lysophospholipids. Compared with Purifine® 3G-derived PLs, PLA₁-derived PLs more effectively reduced the oil–water interfacial tension, and the resulting oil-in-water emulsions exhibited a smaller average droplet size and higher emulsion stability. Notably, ultrasound enhanced degumming efficiency but altered PL emulsifying performance, revealing a trade-off between oil purification and PL functionality. These findings provide new insights into balancing oil purification efficiency and recovered PL functionality during industrial edible oil refining.

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超声辅助酶促脱胶联合提高大豆油脱胶效率、油脂品质及脱胶磷脂功能特性的研究。

作为消费最广泛的植物油之一，大豆油依靠高效脱胶来提升油脂品质，实现副产品的高价值利用，从而支持可持续和经济可行的炼油。因此，本研究对超声辅助酶解脱胶进行了研究，并建立了一个集油脂品质和磷脂功能于一体的双重评价框架。在优化条件下，使用磷脂酶A1 （PLA1，超声：200 W， 50°C, 2 h）和Purifine®3G（超声：200 W， 40°C, 1 h）进行超声增强脱胶，脱胶效率均达到了98.6%，比传统酶脱胶提高了4.55个百分点，并将脱胶油中的残余磷降至1.6 mg/kg以下。脱胶降低了酸值和碘值，但略微增加了过氧化值，表明有轻微的氧化风险。该工艺提高了油的透明度，保留了天然脂肪酸和大部分维生素E，并通过削弱原油的草味和原料味来调节风味。从脱胶中回收的PLs进行了定性和定量分析，确定了关键成分包括磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酸和溶血磷脂。与Purifine®3g衍生的PLs相比，pla1衍生的PLs更有效地降低了油水界面张力，得到的水包油乳液具有更小的平均液滴尺寸和更高的乳液稳定性。值得注意的是，超声波提高了脱胶效率，但改变了PL的乳化性能，揭示了油净化和PL功能之间的权衡。这些发现为在工业食用油精炼过程中平衡油净化效率和回收PL功能提供了新的见解。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.