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Information × Registration Number 0223U005714, 0123U103866 , R & D reports Title Improvement of enzymatic degumming of sunflower oil popup.stage_title Head Nosenko Tamara T., Registration Date 27-12-2023 Organization National university of food technologies popup.description2  It was established that the most effective enzyme preparation for sunflower oil degumming was Quara® Boost with phospholipase C activity. Degumming with Quara® Boost provides the greatest increase in oil yield, the lowest content of phospholipids (16 ppm phosphorus) and free fatty acids, low peroxide value and high antioxidant capacity of the oil. Degumming of sunflower oil using the enzyme preparation Lecitase® Ultra resulted in a 1% higher oil yield compared to aqueous degumming, a phosphorus content of 32 ppm, the lowest peroxide number and high antioxidant capacity of the oil. The disadvantage of this preparation was its high ability to increase the acidity of the oil. The acid value was increased three times relative to crude oil. The use of the Quara Low P enzyme preparation with phospholipase A1 activity for sunflower oil degumming did not have high efficiency, the oil yield was only 0.5% higher compared to aqueous degumming. At the same time, the advantages of degumming with Quara Low P were a higher degree of removal of phospholipids (24 ppm phosphorus) and a slight increase in the acid number of the oil compared to Lecitase® Ultra, high resistance of the oil to oxidation. The use of ultrasonic treatment for enzymatic degumming of sunflower oil significantly accelerates this process. This is confirmed by a slightly higher yield of hydrated oil after 5-11 min. processing and approximately two times lower residual content of phospholipids in it. Product Description popup.authors Derbugova Galyna Lubomyrivna Zhupanova Diana Oleksandrivna Marinin Andrey Ivanovych Tavolzhan Alla Anatoliyivna popup.nrat_date 2023-12-27 Close