Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters

Daniela Lorena Lamas; Agueda Elena Massa

doi:doi:10.11648/j.ijbc.20170203.12

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Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters

Daniela Lorena Lamas, Agueda Elena Massa

Published in International Journal of Bioorganic Chemistry (Volume 2, Issue 3)

Received: 15 February 2017 Accepted: 9 March 2017 Published: 29 March 2017

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Abstract

Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.

Published in	International Journal of Bioorganic Chemistry (Volume 2, Issue 3)
DOI	10.11648/j.ijbc.20170203.12
Page(s)	87-93
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Ray Liver Oil, Fatty Acids, Enzymatic Degumming, Quality, Stability

References

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Daniela Lorena Lamas, Agueda Elena Massa. (2017). Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. International Journal of Bioorganic Chemistry, 2(3), 87-93. https://doi.org/10.11648/j.ijbc.20170203.12

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ACS Style

Daniela Lorena Lamas; Agueda Elena Massa. Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. Int. J. Bioorg. Chem. 2017, 2(3), 87-93. doi: 10.11648/j.ijbc.20170203.12

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AMA Style

Daniela Lorena Lamas, Agueda Elena Massa. Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. Int J Bioorg Chem. 2017;2(3):87-93. doi: 10.11648/j.ijbc.20170203.12

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@article{10.11648/j.ijbc.20170203.12,
  author = {Daniela Lorena Lamas and Agueda Elena Massa},
  title = {Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {3},
  pages = {87-93},
  doi = {10.11648/j.ijbc.20170203.12},
  url = {https://doi.org/10.11648/j.ijbc.20170203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170203.12},
  abstract = {Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.},
 year = {2017}
}

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TY  - JOUR
T1  - Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
AU  - Daniela Lorena Lamas
AU  - Agueda Elena Massa
Y1  - 2017/03/29
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170203.12
DO  - 10.11648/j.ijbc.20170203.12
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 87
EP  - 93
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170203.12
AB  - Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.
VL  - 2
IS  - 3
ER  -

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Author Information

Daniela Lorena Lamas

National Council of Scientific and Technical Research, Mar del Plata, Buenos Aires, Argentina
Agueda Elena Massa

National Council of Scientific and Technical Research, Mar del Plata, Buenos Aires, Argentina

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APA Style

Daniela Lorena Lamas, Agueda Elena Massa. (2017). Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. International Journal of Bioorganic Chemistry, 2(3), 87-93. https://doi.org/10.11648/j.ijbc.20170203.12

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ACS Style

Daniela Lorena Lamas; Agueda Elena Massa. Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. Int. J. Bioorg. Chem. 2017, 2(3), 87-93. doi: 10.11648/j.ijbc.20170203.12

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AMA Style

Daniela Lorena Lamas, Agueda Elena Massa. Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters. Int J Bioorg Chem. 2017;2(3):87-93. doi: 10.11648/j.ijbc.20170203.12

Copy | Download

@article{10.11648/j.ijbc.20170203.12,
  author = {Daniela Lorena Lamas and Agueda Elena Massa},
  title = {Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {3},
  pages = {87-93},
  doi = {10.11648/j.ijbc.20170203.12},
  url = {https://doi.org/10.11648/j.ijbc.20170203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170203.12},
  abstract = {Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
AU  - Daniela Lorena Lamas
AU  - Agueda Elena Massa
Y1  - 2017/03/29
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170203.12
DO  - 10.11648/j.ijbc.20170203.12
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 87
EP  - 93
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170203.12
AB  - Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods.
VL  - 2
IS  - 3
ER  -

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