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A Comparative Study of Phospholipase A1 and Phospholipase C on Soybean Oil Degumming

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Journal of the American Oil Chemists' Society

Abstract

The degumming of crude soybean oil with phospholipase A1 (PLA1) and phospholipase C (PLC) was studied, and optimal conditions were obtained for each enzyme. During degumming with PLA1, more fatty acid was found in the oil than would be expected by hydrolysis of only the terminal fatty acid chains, and glycerophosphophorylcholine and glycerophosphoethanolamine were detected in the gums. These observations indicate that acyl-migration of phospholipid fatty acids occurred during PLA1 degumming. In addition, results showed that PLA1 degumming was capable of reducing the phosphorus content in the oil to levels acceptable for physical refining (<10 mg/kg). During degumming with PLC, an increase of 1,2-diacylglycerol was found, as most phosphatidylcholine and phosphatidylethanolamine were hydrolyzed by this enzyme. Treatment with either enzyme slightly decreased the oxidative stability of the oil and most metals were separated with the gums fraction.

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Abbreviations

PLC:

Phospholipase C

PLA1 :

Phospholipase A1

PLA2 :

Phospholipase A2

GPC:

Glycerophosphophorylcholine

GPE:

Glycerophosphoethanolamine

DAG:

Diacylglycerol(s)

PC:

Phosphatidylcholine

PE:

Phosphatidylethanolamine

PI:

Phosphatidylinositol

PA:

Phosphatidic acid

FFA:

Free fatty acid(s)

NHP:

Non-hydratable phospholipid(s)

LPC:

Lyso-phosphatidylcholine

LPE:

Lyso-phosphatidylethanolamine

LPI:

Lyso-phosphatidylinositol

LPA:

Lyso-phosphatidic acid

NPPC:

p-Nitrophenylphosphorylcholine

FA:

Fatty acid composition

FAME:

Fatty acid methyl ester(s)

FID:

Flame ionization detector

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Acknowledgments

The work was supported by the Public Welfare Research Funds of State Administration of Grain (201313012-03) and the Major State Basic Research Development Program of China (973 Program, 2012CB720802, 2012CB720806).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, People’s Republic of China

    Xiaofei Jiang, Ming Chang, Xiaosan Wang, Qingzhe Jin & Xingguo Wang

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  1. Xiaofei Jiang
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  2. Ming Chang
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  3. Xiaosan Wang
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  4. Qingzhe Jin
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  5. Xingguo Wang
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Correspondence to Xingguo Wang.

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Jiang, X., Chang, M., Wang, X. et al. A Comparative Study of Phospholipase A1 and Phospholipase C on Soybean Oil Degumming. J Am Oil Chem Soc 91, 2125–2134 (2014). https://doi.org/10.1007/s11746-014-2555-6

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  • DOI: https://doi.org/10.1007/s11746-014-2555-6

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