PROCESS FOR EDIBLE OIL REFINING USING A LIPID ACYLTRANSFERASE

摘要

Disclosed is a method of water degumming an edible oil comprising the steps of: a) admixing approximately 0.1-5% w/w water with an edible oil and a lipid acyltransferase, b) agitating the admixture for between about 10 minutes and 180 minutes at about 45 to about 90°C, and c) separating the oil phase and the gum phase, wherein the lipid acyltransferase used has a transferase activity (TrU) per mg enzyme of at least 25 TrU/mg enzyme protein as determined using the following assay: (i) 50 mg cholesterol and 450 mg Soya phosphatidylcholine is dissolved in chloroform and chloroform is evaporated at 40 °C under vacuum; (ii) 300 mg PC:cholesterol 9:1 is dispersed at 40 °C in 10 ml 50mM HEPEs buffer pH 7 to form a substrate; (iii) 250ìl substrate is added in a glass with lid at 40 °C, 25 ìl enzyme solution is added and incubated during agitation for 10 minutes at 40 °C; (iv) after 10 minutes, 5 ml Hexan:Isopropanol 3:2 is added; (v) the amount of cholesterol ester is analysed by HPTLC using Cholesteryl stearate standard for calibration; and (iv) transferase activity is calculated as the amount of cholesterol ester formation per minute.