Chemically modified magnetic immobilized phospholipase A1 and its application for soybean oil degumming

A novel thermo-responsive phospholipase A1 with high selectivity and efficiency in enzymatic oil degumming

The limited availability of phospholipase A1 (PLA1) has posed significant challenges in enzymatic degumming. In this study, a novel PLA1 (UM2) was introduced to address this limitation, which had a unique thermo-responsive ability to switch phospholipase and lipase activities in response to temperature variations. Remarkably, UM2 displayed an unprecedented selectivity under optimized conditions, preferentially hydrolyzing phospholipids over triacylglycerols-a specificity superior to that of commercial PLA1. Moreover, UM2 demonstrated high efficiency in hydrolyzing phospholipids with a predilection for phosphatidylcholine (PC) and phosphatidylethanolamine (PE). A practical application of UM2 on crude flaxseed oil led to a dramatic reduction in phosphorus content, plummeting from an initial 384.06 mg/kg to 4.38 mg/kg. Broadening its industrial applicability, UM2 effectively performed enzymatic degumming for other distinct crude vegetable oils with a unique phospholipid composition. Collectively, these results highlighted the promising application of UM2 in the field of oil degumming.

Effective Soybean Oil Degumming by Immobilized Phospholipases A2 from Walterinnesia aegyptia Venom

Enzymatic degumming utilizing phospholipase enzymes could be used in ecologically friendly procedures with enhanced oil recovery yields. In this study, two phospholipases A2 of group I and II, WaPLA2-I and WaPLA2-II, from the snake venom of Saudi Walterinnesia aegyptia were evaluated for soybean oil degumming after being immobilized on three different support materials (calcium alginate (CA), CA-gelatin (CAG), and CA-chitosan (CAC), and cross-linked with glutaraldehyde). Higher yields of CAC-immobilized PLA2-I (85 ± 3%) and PLA2-II (87 ± 3.6%) compared to CAG (77.3 ± 2.1 and 79 ± 2.6%, respectively) and CA beads (55.7 ± 2.5% and 57.3 ± 3.1%, respectively) were observed. In addition, the optimal temperature of immobilized WaPLA2-I and WaPLA2-II increased from 45 to 55 °C and from 55 to 65 °C, respectively. Their stability at high temperatures was also significantly enhanced covering a larger range (70-80 °C). Likewise, the pH/activity profile of WaPLA2 was greatly expanded upon immobilization with the pH-optima being shifted by 0.5 to 1 pH unit to the basic side. Similarly, the stability of WaPLA2s in the presence of organic solvents was also significantly improved, while the affinity for calcium and bile salt was the same for both free and immobilized enzymes. Interestingly, the remaining activity of immobilized WaPLA2 onto different supports was more than 50 or 60% after eight recycles or 120 days of storage at 4 °C, respectively. CAC-WaPLA2-II was the best immobilized enzyme complex for the oil degumming process by reducing its final residual phosphorus content from 168 mg/kg to less than 10 mg/kg in only 4 h. Overall, CAC-WaPLA2-II showed the most attractive profiles of temperature, pH, and reaction duration as well as significant storage stability and reusability.

Case study of chemical and enzymatic degumming processes in soybean oil production at an industrial plant

The vegetable oil degumming process plays a critical role in refining edible oil. Phospholipids (PL) removal from crude extracted soybean oil (SBO) by the enzymatic degumming process has been investigated in this work. Enzymatic degumming of extracted SBO with microbial phospholipase A1 PLA-1 Quara LowP and Lecitase Ultra enzymes have also been studied comparatively. The main novelty of our work is the use of the enzymatic degumming process on an industrial scale (600 tons a day). Many parameters have been discussed to understand in detail the factors affecting oil losses during the degumming process. The factors such as chemical conditioning (CC) by phosphoric acid 85%, the enzyme dosage mg/kg (feedstock dependent), the enzymatic degumming reaction time, and the characteristics of the plant-processed SBO have been discussed in detail. As a main point, the degummed oil with a phosphorus content of < 10 mg/kg increases yield. Quara LowP and Lecitase Ultra enzymes are not specific for certain phospholipids PL; however, the conversion rate depends on the SBO phospholipid composition. After 4 h, over 99% of Phospholipids were degraded to their lysophospholipid LPL (lysolecithin). The results showed a significant effect of operating parameters and characteristics of different origins of SBO, fatty acids FFA content, Phosphorus content and total divalent metals (Calcium Ca, Magnesium Mg and Iron Fe mg/kg) content on the oil loss. The benefit of using enzymatic degumming of vegetable oils rather than traditional chemical refining is that the enzymatic degumming process reduces total oil loss. This decrease is known as enzymatic yield. The enzymatic degumming also decreases wastewater and used chemicals and running costs; moreover, it enables physical refining by lowering the residue phosphorus to < 10 mg/kg.

Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.

Efficient immobilized phospholipase A1 on Mo-basing nanomaterials for enzymatic degumming

Six kinds of Mo-basing nanomaterials (MoO₃ , MoO₃ @Ru, Mo-PDA, MoP^C , MoP, CNT@MoS₂ ) were successfully synthesized, which were employed as carriers to immobilize phospholipase A₁ (PLA1) for the hydrolysis of phospholipids (PLs). PLA1 was immobilized by a simple adsorption-precipitation-cross-linking to form an "enzyme net" covering on nanoparticles. The greatest advantage of these nanoparticles was their strong hydrophilic surface. It not only permitted their dispersion in the aqueous phase, but also showed the strong affinity for PLs in the organic phase, because amphiphilic PLs had the polar head group and higher hydrophilicity than other oils components. Michaelis-Menten analysis revealed that higher catalytic activity and enzyme-substrate affinity were observed in several immobilized PLA1 than its free form. MoO₃ was confirmed to be the best candidate for carrier. The highest specific activity of MoO₃ -immobilized PLA1 reached 43.1 U/mg, which was about 1.8 times higher than that of free PLA1 (24.4 U/mg). In addition, the stability and recycling were also enhanced. The robust immobilized PLA1 was prepared in this work, showing great potential for the enzymatic degumming.